Recipe - Sante Fe Chicken

2 tablespoon Olive oil
6 Chicken thighs
6 Cloves garlic; chopped
1 cn (14.5oz) Mexicanstyle
stewed tomatoes
1 lg (8 to 10ounce) yam;
peeled; cut into One half to
3/4inch dice
1 cn (4oz) minced green chilies
One half cup Lowsalt chicken broth
One half cup Packed chopped fresh
cilantro
One fourth cup Bottled mild green taco
sauce
1 cn (15oz) golden hominy;
drained

Date: Sun, 14 Apr 1996 09:22:27 0500

From: Judy Howle howle@EbiCom.net

from Epicurious. The URL of the site is http://www.epicurious.com Bon
Appetit, Too Busy To Cook

A onedish meal with all the earthy flavors of the Southwest.

Heat olive oil in heavy large skillet over mediumhigh heat. Season
chicken with salt and pepper. Saute chicken until golden brown, about 4
minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add
garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes,
yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet,
reduce heat to mediumlow and simmer until chicken is just tender, about 20
minutes. Transfer chicken to plate. Add hominy to skillet and boil until
yam is tender and juices are reduced to sauce consistency, about 10
minutes. Season with salt and pepper to taste. Return chicken and any
collected juices to skillet. Cook until heated through, about 5 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before
continuing.) Transfer to large deep serving platter. Garnish with remaining
cilantro. 4