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Canned chicken sweet potato hash with red bell pepper, cilantro and a lime wedge
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Canned Chicken Sweet Potato Hash with Bell Pepper

This canned chicken sweet potato hash turns shelf-stable chicken, a sweet potato, and a bell pepper into a warm skillet meal. Small potato cubes steam briefly under a lid, then brown once the moisture evaporates. The chicken is folded in near the end, which helps it retain recognizable pieces rather than dissolving into the vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound sweet potatoes, peeled if desired and cut into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/4 cup water, plus more in tablespoons if needed
  • 1 small yellow onion, finely diced, about 3/4 cup
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine salt, plus more only after tasting
  • 1/4 teaspoon black pepper
  • 1 can plain chicken, 12.5 ounces, drained
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro or parsley
  • Lime wedges for serving, optional

Equipment

  • 12-inch skillet with lid
  • cutting board
  • Strainer
  • Wide spatula
  • Measuring spoons
  • Food thermometer

Method
 

Steam first, then brown
  1. Prepare an even dice. Scrub or peel the sweet potatoes and cut into roughly 1/2-inch cubes. Check the largest pieces and halve any that are much bigger than the rest. Drain the chicken and set it aside in a clean bowl while you chop the onion and pepper.
  2. Begin the sweet potatoes. Heat 1 tablespoon oil in the skillet over medium heat. Add the potato cubes and stir to coat. Pour in the 1/4 cup water, cover, and cook for 6–8 minutes, stirring once, until the outside of the cubes begins to soften. If the water evaporates before that point, add another tablespoon.
  3. Release the steam. Remove the lid and cook for 1–2 minutes so visible water evaporates. Add the remaining tablespoon oil, onion, and bell pepper. Spread the mixture across the skillet. Cook for 8–10 minutes, turning occasionally, until the sweet potatoes are tender and have some golden surfaces.
  4. Add the seasoning. Sprinkle over paprika, cumin, salt, and pepper. Stir for about 30 seconds. The spices should smell fragrant without darkening rapidly. Lower the heat if the pan is very hot.
  5. Warm the chicken. Fold in the drained chicken in fairly large pieces. Cook over medium-low heat for 3–5 minutes until the mixture is hot throughout; use 165°F as the reheating target for the assembled dish. Add a tablespoon water and cover briefly if the chicken needs moisture to heat evenly.
  6. Finish and serve. Remove from the heat. Add lime juice and the chopped herb, folding gently. Taste a spoonful with both chicken and potato before adjusting salt. Divide into bowls and offer optional lime wedges.

Notes

Cut the sweet potatoes into even ½-inch cubes. Let the steaming water evaporate before adding the second tablespoon of oil. Fold in the drained canned chicken near the end so it stays in chunks. Taste after adding the lime before adding extra salt. Refrigerate leftovers within two hours, or within one hour above 90°F. Use within 3–4 days and reheat to 165°F.