SANTA FE CHICKEN

2 tablespoons olive oil
6 chicken thighs
1cup diced onion
6 garlic cloves, chopped
1 14 1/2 ounce Rotel
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
2 cups low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce
2 chiptle peppers(optional)
1 1/2 cups frozen corn

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. Remove chicken and set aside. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic and cook until onion softens. Add Rotel, chilis, broth, 6 tablespoons cilantro and taco sauce. Bring to a boil. Add chicken. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 or 30 minutes. Add yams and chipotle. Cook for 25 minutes or until yams are tender. Add corn 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. Cook until heated through, about 5 minutes. Sevrve in shallow bowls and garnish with remaining cilantro.