Sante fe chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | Chicken thighs | |
| 6 | Cloves garlic; chopped | |
| 1 | can | (14.5-oz) Mexican-style stewed tomatoes |
| 1 | large | (8- to 10-ounce) yam; peeled; cut into 1/2- to 3/4-inch dice |
| 1 | can | (4-oz) diced green chilies |
| ½ | cup | Low-salt chicken broth |
| ½ | cup | Packed chopped fresh cilantro |
| ¼ | cup | Bottled mild green taco sauce |
| 1 | can | (15-oz) golden hominy; drained |
Directions
Date: Sun, 14 Apr 1996 09:22:27 -0500 From: Judy Howle <howle@...>
from Epicurious. The URL of the site is Bon Appetit, Too Busy To Cook
A one-dish meal with all the earthy flavors of the Southwest.
Heat olive oil in heavy large skillet over medium-high 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 medium-low 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 Servings,
CHILE-HEADS DIGEST V2 #294
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .