Santa Fe Chicken - cooking recipe

Ingredients

2 tsp. olive oil, divided
1 1/2 lb. chicken thighs, skinned
1 c. chopped onion
3 cloves garlic, minced
1 (14 1/2 oz.) can Mexican-style stewed tomatoes (undrained)
1/2 tsp. dried oregano
1 (15 oz.) can no-salt-added black beans, drained
1 (8 3/4 oz.) can no-salt-added whole kernel corn, drained

Preparation

Add 1 teaspoon oil to a large nonstick skillet; place skillet over medium-high heat until hot. Add chicken and cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet; set aside and keep warm. Wipe drippings from skillet with a paper towel.