Welcome November! It is the season for hearty stews, slow cooked winter vegetables, and yes, even an occasional meat dish for me : )
1 tsp olive oil
6 lg skinless chicken thighs (about 2 lbs), trimmed
1 med onion, chopped
2 jalapeno chiles, seeded and minced
2 garlic cloves, crushed
3/4 tsp grd cumin
1/2 tsp dried oregano
1 lb. med red potatoes, cut into 1 1/2 in pieces
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 can (15 1/4 oz) whole kernel corn, drained
1 3/4 c chicken broth (can substitute vegetable broth)
1 tsp salt
1/4 c crushed baked tortilla chips
1/2 c loosely packed fresh cilantro leaves, chopped (add just before serving)
In deep, non-stick 12 inch skillet, heat oil over medium heat until hot. Add chicken and cook 6-8 minutes or until browned on both sides. Transfer chicken to plate.
In the same skillet, add onion, jalapenos, garlic, cumin, oregano and cook over medium heat, covered, until onion is golden, about 5 minutes, stirring occasionally.
Return chicken to skillet. Add potatoes, beans, corn, broth, salt; heat to boiling. Reduce heat to med-low and simmer covered, 15 minutes or until potatoes are fork-tender and juices run clear when thickest part of the thigh is pierced with a knife tip. Stir occasionally.
Stir in chips, uncovered for another 2 minutes or until mixture thickens slightly.
