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20 minute dinner recipes

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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

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