Loaded Sweet Potato Fries with Pulled Chicken
Loaded Sweet Potato Fries
These loaded sweet potato fries are everything. Deliciously yummy with a nice kick from the spices. And perfect for weeknight dinners as it’s done in less than 40 minutes with minimal prep. Usually I like marinating the chicken for at least 30 minutes or even overnight. But somehow this chicken doesn’t need any marinating and turns out amazing.
Thighs vs. Breast
If you’ve been playing close attention you know by now that I usually make all my chicken dishes with chicken thighs. But I decided to experiment with this one and tried it both ways with both chicken breast and boneless chicken thighs. It tastes delicious with either, but still comes down to personal preference. And I’m sticking with chicken thighs. With chicken breast you get a nicer shred for the pulled chicken effect. However I like the texture and taste of the chicken thighs better. At the end of the day it’s up to you what you decide to use.
Smoked Paprika
The two ingredients that take this dish to the next level is the smoked paprika and the lime zest. Andrea brought me back smoked paprika from her travels to Hungary. But of course as long as it’s smoked you are good to go. You can also cheat and make this with my awesome BBQ sauce if you have some leftover. Granted the taste will be completely different but it will also work if you already have it at hand. And it’s a great cheat to make it even in a shorter amount of time. But no actually I’ve changed my mind, scrap that last bit don’t cheat just make this sauce because it’s awesome, trust me!
Loaded Sweet Potato Fries with Pulled Chicken
Ingredients
Smoked BBQ Sauce
- 1 tsp salt
- ½ tsp black pepper
- 1/3 cup coconut sugar
- 1½ tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion poweder
- ½ tsp dry mustard powder
- 1 tsp smoked paprika powder
- 1¼ cup passata
- 2 tbsp apple cider vinegar
- 2 tsp coconut aminos
- 1 lime zest
Fries & Chicken
- 800 gram boneless chicken thighs/breast
- 2½ kg sweet potato washed and cut into fries
- 2 tbsp coconut oil
- 1-2 avocado optional topping
Instructions
- Preheat oven to 180°C.
- In a bowl mix all the dry ingredients for the sauce.
- Pour passata, apple cider vinegar, coconut aminos and lime zest over spices and mix well.
- Clean the chicken pieces of any excess tendons and cut across the chicken same way you would slice into a duck. This ensured the sauce will cover more surface areas of the chicken.
- Place the chicken in an oven proof dish and pour the sauce over it, make sure the sauce is evenly distributed and place in the oven for 25 minutes.
- While the chicken is in the oven you can prep and cut the sweet potato fries.
- Place them on a baking sheet, pour 2 tbsp coconut oil and toss to cover all fries. Sprinkle salt on top. If you have space in your oven you can add the sweet potato fries to the oven together with the chicken for 20 minutes. Just pay attention to the time to know how much extra the fries will need once you take out the chicken.
- After 25 minutes remove the chicken from the oven and use 2 forks to shred them apart.
- Once the fries are done, you can start serving.
- Optional topping you can add avocado slices on the side. I usually have more but once I slice them open only had half of the avocado that was still okay to eat. Oh well.