Native Carolina-Style Smoked Chicken & Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true Southern dish honoring Carolina's culinary roots with slow-smoked chicken and locally grown sweet potatoes, featuring genuine heritage ingredients. This Southern US-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, smoked paprika, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 50 min Serves 4 Southern US cuisine 580 cal/serving

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Ingredients

1.5 lbs bone-in chicken thighs
2 tsp smoked paprika
2 large, peeled and diced 1/2-inch cubes sweet potatoes
1 medium, diced yellow onion
2 stalks, diced celery
1 cup chicken stock
1 tbsp chopped fresh thyme
1 tsp sea salt
1/2 tsp black pepper
2 tbsp avocado oil

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Instructions

Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels. Season evenly with 2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat. Add chicken thighs skin-side down and cook for 12 minutes until golden brown and skin is crispy.
Step 3: Flip chicken and add 1 diced yellow onion, 2 diced celery stalks, and 2 large diced sweet potatoes to the skillet. Stir to coat in oil and seasonings.
Step 4: Pour 1 cup chicken stock around the chicken and add 1 tbsp chopped fresh thyme. Reduce heat to low, cover, and simmer for 35 minutes until chicken is cooked through and potatoes are tender.
Step 5: Remove chicken and set aside. Simmer the sauce uncovered for 5 minutes until slightly thickened. Shred chicken and return to skillet with potatoes. Stir to coat in sauce and heat through for 2 minutes.