Chicken "Carne" Adovada

Chicken "Carne" Adovada

7 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 273 calories; 9 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 33 g protein; 14 mcg folate; 139 mg cholesterol; 7 g sugars; 0 g added sugars; 14032 IU vitamin A; 8 mg vitamin C; 47 mg calcium; 1 mg iron; 694 mg sodium; 400 mg potassium
  • Nutrition Bonus: Vitamin A (281% daily value), Zinc (19% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean meat

Reviews 7

December 27, 2013
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By: malameda
We did not like this recipe at all. It was bland and the sauce was not very appetizing
August 28, 2012
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By: EatingWell User
Yummy! I had no idea that chicken thighs stayed so tender.
May 01, 2012
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By: EatingWell User
I'm planning on doing this today, but i only have california drie chiles this a good idea? Pros: NULL Cons: NULL
February 07, 2012
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By: EatingWell User
Beautiful, rich red sauce Delicious, warm, flavorful. You can make it as hot or as mild as you 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.
November 12, 2011
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By: EatingWell User
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
October 01, 2010
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By: EatingWell User
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.
September 04, 2010
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By: EatingWell User
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?