Santa Fe Chicken

2 tablespoons olive oil
6 chicken thighs
6 garlic cloves, chopped
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
1/2 cup low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce

• Heat olive oil in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Sauté 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, chilies, 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.

Serves 4.