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DescriptionSpicy and hearty chicken dish with hominy and sweet potatoes.

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1Heat olive oil in heavy large skillet over medium-high heat.

2Season chicken with salt and pepper.

3Sauté chicken until golden brown, about 4 minutes per side.

4Pour off all but 1 tablespoon drippings from skillet.

5Add garlic and cook until just fragrant, about 30 seconds.

6Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce.

7Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes.

8Transfer chicken to plate.

9Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes.

10Season with salt and pepper to taste.

11Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes.

12(Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.)

13Transfer to large deep serving platter. Garnish with remaining cilantro.

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