4 Sanderson Farms® Thighs
2 tablespoons olive oil
Salt and ground black pepper, to taste
4 garlic cloves, chopped
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 large sweet potato, peeled, cut into 1/2- to 3/4-inch dices
1 (4-ounce) can diced green chilies
3/4 cup chicken broth
6 tablespoons chopped fresh cilantro
1/4 cup mild taco sauce
1 (15-ounce) can golden hominy, drained
Cooked yellow rice
1. Heat olive oil in 12-inch skillet over medium high heat.
2. Season chicken with salt and black pepper.
3. Saute chicken until golden brown, about 4 minutes per side.
4. Pour off all but 1 tablespoon drippings from skillet.
5. Add garlic. Cook until fragrant, about 30 seconds.
6. Add stewed tomatoes, sweet potatoes, green chilies, chicken broth, cilantro and taco sauce.
7. Cover skillet, reduce heat to medium low and simmer 20 minutes.
8. Add hominy. Cook 10 minutes or until chicken is to an internal temperature of 165°F.
9. Serve with cooked yellow rice.
Yield: 4 servings.