Show Image Print Now

Chicken “Carne” Adovada

http://www.eatingwell.com/recipes/chicken_adovada.html

From EatingWell:  September/October 2010

Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour tortillas and, though it’s not traditional, we like the contrast of creamy avocado with it.

6 servings | Active Time: 50 minutes | Total Time: 2 1/4 hours

Ingredients

• 4 ounces whole mild-to-medium-hot dried red New Mexican chiles (16-20 small to medium), stemmed and seeded
• 2 cups reduced-sodium chicken broth, divided
• 1 1/4 cups chopped onion
• 3 cloves garlic, minced
• 2 tablespoons sherry vinegar or cider vinegar
• 1 1/4 teaspoons dried oregano, preferably Mexican
• 1 teaspoon salt
• 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

Preparation

1. Preheat oven to 300°F. Coat a large baking dish or Dutch oven with cooking spray.
2. Rinse chiles; spread out on a baking sheet. Toast in the oven until darkened and fragrant, 2 to 4 minutes per side. Let cool, then break each chile into several pieces.
3. Puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. Pour into the prepared baking dish. Puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. Pour into the baking dish and stir together with the rest of the sauce. Add chicken; stir to coat.
4. Bake until the chicken is tender and the sauce is thick, about 1 1/2 hours.

Nutrition

Per serving : 307 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 99 mg Cholesterol; 13 g Carbohydrates; 34 g Protein; 3 g Fiber; 675 mg Sodium; 374 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 4 lean meat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.