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

08/28/2012

Anonymous

Recommends this recipe

Yummy! I had no idea that chicken thighs stayed so tender.

Comments

05/01/2012

minne_2006

I'm planning on doing this today, but i only have california drie chiles instead...is this a good idea?

Comments (3)

2 comments

Anonymous wrote 32 weeks 5 days ago

Has anyone made this with

Has anyone made this with dried chile powder? (New Mexico hot?) I don't have time to roast & prepare fresh chile.

Anonymous wrote 1 year 3 days ago

The chile is the essence.

minne_2006 wrote 1 year 4 weeks ago

I really didn't like it with

I really didn't like it with the california chiles...i think i have to tryit again with the new mexico chiles.

02/07/2012

Anonymous

Recommends this recipe

Beautiful, rich red sauce

Delicious, warm, flavorful. You can make it as hot or as mild as you like...watch for the seeds in the chile's.

Pros: Fantastic with fresh, warm tortillas and a dollop of sour cream!

Comments

11/12/2011

Anonymous

Recommends this recipe

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

Comments

10/01/2010

Anonymous

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.

Comments