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.
Active Time: 50 minutes |
Total Time: 2 1/4 hours
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
Preheat oven to 300°F. Coat a large baking dish or Dutch oven with cooking spray.
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.
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.
Bake until the chicken is tender and the sauce is thick, about 1 1/2 hours.
Per serving :
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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.