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Chicken “Carne” Adovada

:  September/October 2010

Your rating: None Average: 3.8 (25 votes)

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...
Chicken “Carne” Adovada Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 307 calories; 11 g fat ( 3 g sat , 4 g mono ); 99 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 34 g protein; 3 g fiber; 675 mg sodium; 374 mg potassium.

Nutrition Bonus: Vitamin A (281% daily value), Zinc (19% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 4 lean meat


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Recipe Categories

Ethnic/Regional
Southwest
Preparation/ Technique
Bake
Braise/Stew
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Cinco de Mayo
Super Bowl
Style/Theme
Budget
Casserole
Comfort foods
Entertaining, casual
Make ahead instructions
Potluck
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Type of Dish
Main dish, poultry
Main Ingredient
Chicken
Publication
September/October 2010
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