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Southwest Chicken Skillet

No recipe image available.A Southwestern-style skillet supper with chicken breasts, Mexican-style tomatoes, diced yams, green chiles, hominy and fresh cilantro seasoned with mild green taco sauce.

Recipe Ingredients:

2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
6 garlic cloves, finely chopped
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 large yam, peeled, cut into 1/2-inch dice
1 (4-ounce) can diced green chiles
1 (15-ounce) can yellow or white hominy, drained
1/2 cup chicken broth
1/2 cup packed chopped fresh cilantro - divided use
1/4 cup bottled mild green taco sauce

Cooking Directions:

  1. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Transfer chicken to a bowl; set aside.
  2. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook about 30 seconds. Add stewed tomatoes, yam, chiles, hominy, broth, 1/4 cup cilantro and taco sauce.
  3. Return chicken to skillet, including any juices in bowl, stir to combine and cover skillet. Reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes, removing cover last 5 minutes to reduce juices to sauce consistency.
  4. Transfer to large deep serving platter. Garnish with remaining cilantro.

Makes 6 servings.