We did not like this recipe at all. It was bland and the sauce was not very appetizing
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.
7 Reviews for Chicken “Carne” Adovada
Yummy! I had no idea that chicken thighs stayed so tender.
I'm planning on doing this today, but i only have california drie chiles instead...is this a good idea?
Delicious, warm, flavorful. You can make it as hot or as mild as you like...watch for the seeds in the chile's.
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!