Old habits die hard: I still favor the white meat. But I've recently ventured to the dark side. I've discovered that chicken thighs are pretty darn tasty, too. They stay moist and don't have as gamey a taste as I remember from my childhood days. Or maybe my tastebuds have changed. Anyway, I have found boneless, skinless thighs for the same price as the breasts lately and decided to use them in this delicious, one-pot meal. The original recipe is for a slow cooker, but I cooked it on the stove top.
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Add the sweet potato chunks, red bell peppers, and garlic.
Combine the chicken stock, remaining cilantro, salsa, and spices and add to the chicken and vegetables, stirring gently.
Cover the pot and bring to a boil, then reduce heat to medium low. Simmer for about 45 minutes or until the vegetables and chicken are tender. Add the black beans and corn last and stir to incorporate.
I served this over quinoa for a healthy, colorful, and delightfully different meal. A squeeze of fresh lime really adds brightness to the overall dish.