INGREDIENTS
- 2 teaspoons coconut oil
- 450 grams chicken mince
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 white onion, diced
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 2 garlic cloves, minced
- 1 jalepano, seeded and diced
- 1 can of diced tomatoes, drained
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1/2 cup chopped fresh coriander, plus additional for serving
- 1/2 teaspoon salt
- fresh ground black pepper
DIRECTIONS
Put sweet potato in small pot with enough cold water to just cover them. Bring the water to a boil over medium-high heat and cook about 4 minutes. Remove from heat and drain.
Heat 1 teaspoon of olive oil in large nonstick frying pan over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat and place chicken in a bowl.
Return pan to heat and add remaining teaspoon of oil. Stir in onion, jalapeno pepper, capsicums, garlic, cumin, chili powder, and oregano. Cook to soften, stirring occasionally, about 4 minutes. Stir in chicken and cook for an additional minute. Add sweet potato and can of drained tomatoes and cook again, about 3 minutes. Remove from heat and stir in coriander, salt, and black pepper.