Santa Fe chicken with corn salsa is an easy to make recipe since you are using canned ingredients that are usually kept on hand. It is also inexpensive because this recipe calls for chicken thighs instead of more costly chicken breasts. Many people find that thighs and legs (dark meat) are more flavorful than chicken breasts (white meat).

INDGREDIENTS

8 chicken thighs, bones removed (skin removed)
1/4 cup olive oil
1-8 oz. canned corn, drained
1-8 oz. canned diced tomatoes
1/2 cup onion, finely diced
1/3 cup cilantro, finely minced
2 tablespoons red wine vinegar
1-8 oz can green chilies, seeds removed and roughly diced
1 cup Mexican cheese such as Anejo*
Salt and pepper to taste

DIRECTIONS

In a bowl, mix corn, tomatoes, onion, cilantro, red wine vinegar and 2 tablespoons of olive oil together and stir. Cover bowl and refrigerate corn salsa for 45 minutes to 1 hour.

Remove the bones from chicken thighs and butterfly each one to make a larger piece. Place each chicken thigh between 2 sheets of plastic wrap (this can be done one at a time or four at a time). Pound the to chicken thighs with rolling to flatten.

Make a small but fairly deep slit in chicken thighs, place 1/2 teaspoon roughly diced green chiles in each slit. Press chicken thigh to keep chiles in small pocket. Heat remaining olive oil heavy skillet with cover, over medium-high heat and cook chicken thighs until done, about 4 minutes each side. Taste for seasoning. If salt or pepper is needed season now. Sprinkle remaining chiles over each chicken and add crumbled cheese. Cover skillet and remove from heat. Let chicken rest for a few minutes before serving.

If you have any cilantro left, sprinkle it over the finished dish.

Sprinkle cold corn salsa over chicken after it is plated.

Serves 4 (2 chicken thighs per person)

Hint
*If you cannot find Anejo cheese use feta cheese. If you feel you must have Mexican cheese, look for enchilado cheese, it is anejo cheese that has been aged with paprika or chili powder. You get a lot of flavor without the bite.