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Chicken "Carne" Adovada
2 h 25 m
Cheryl & Bill Jamison
“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.”
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
1¼ cups chopped onion
3 cloves garlic, minced
2 tablespoons sherry vinegar or cider vinegar
1¼ teaspoons dried oregano, preferably Mexican
1 teaspoon salt
2¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
1Preheat oven to 300°F. Coat a large baking dish or Dutch oven with cooking spray.
2Rinse 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.
3Puree 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.
4Bake until the chicken is tender and the sauce is thick, about 1½ 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.