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.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F. Coat a large baking dish or Dutch oven with cooking spray.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

273.3 calories; protein 32.6g 65% DV; carbohydrates 12.9g 4% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 6.9g; fat 8.5g 13% DV; saturated fat 2.4g 12% DV; cholesterol 138.8mg 46% DV; vitamin a iu 14032.1IU 281% DV; vitamin c 7.6mg 13% DV; folate 14.4mcg 4% DV; calcium 47.3mg 5% DV; iron 1.4mg 8% DV; magnesium 29.7mg 11% DV; potassium 400mg 11% DV; sodium 693.7mg 28% DV; thiamin 0.1mg 12% DV.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/27/2013
We did not like this recipe at all. It was bland and the sauce was not very appetizing Read More
Rating: 5 stars
08/28/2012
Yummy! I had no idea that chicken thighs stayed so tender. Read More
Rating: 4 stars
05/01/2012
I'm planning on doing this today but i only have california drie chiles instead...is this a good idea? Pros: NULL Cons: NULL Read More
Advertisement
Rating: 4 stars
02/07/2012
Beautiful rich red sauce Delicious warm flavorful. You can make it as hot or as mild as you like...watch for the seeds in the chile's. Pros: Fantastic with fresh warm tortillas and a dollop of sour cream! Cons: Wish the recipe made more. Read More
Rating: 5 stars
11/12/2011
Loved this recipe My boyfriend and I absolutely love this. I have made it once before but plan to make it often ordering my red chiles from New Mexico online. The boyfriend requests it all the time and I think we're going to try canning it. I get hot chiles and this is very hot and oh-so-delicious. I really think that using the chicken is just as tasty as pork (I have made it with pork several times) and it's so much less in fat that it's great. I followed the recipe exactly and wouldn't change a thing. We serve it with rice and a side of some yummy steamed veggie. I'm making again today! Pros: lower fat than using pork delicious pretty easy Read More
Rating: 4 stars
10/30/2011
This recipe looks delicious and easy. But I don't have the chiles on hand and would like to use ancho chili powder (suggested as a substitute on p. 64). I'm not sure how to translate 4 ounces whole chilis to chili powder. 4 oz of chili powder sounds like too much. Anyone have advice? Read More
Advertisement
Rating: 4 stars
10/29/2011
This was a great recipe and essentially just makes a great sauce. I suggest doubling or tripling the recipe and freezing it in chunks for later use. I've used this on whole chicken pork and thrown an ounce or two in with a crockpot full of black or pinto beans. Gives fantastic flavor very easily. Read More