Chicken “Carne” Adovada

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.

READER'S COMMENT:

"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...

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6 Reviews for Chicken “Carne” Adovada

09/04/2010

Anonymous

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?

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