Title: Sante Fe Chicken
Categories: Casserole
Yield: 4 Servings

2 tb Olive oil
6 Chicken thighs
6 Cloves garlic; chopped
1 cn (14.5-oz) Mexican-style
-stewed tomatoes
1 lg (8- to 10-ounce) yam;
-peeled; cut into 1/2- to
-3/4-inch dice
1 cn (4-oz) diced green chilies
1/2 c Low-salt chicken broth
1/2 c Packed chopped fresh
-cilantro
1/4 c Bottled mild green taco
-sauce
1 cn (15-oz) golden hominy;
-drained

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

From: Judy Howle

from Epicurious. The URL of the site is http://www.epicurious.com 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, http://www.erols.com/hosey.