Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Magazine, September/October 2010


Recipe Summary

2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat a large baking dish or Dutch oven with cooking spray.

  • 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.

  • 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.

  • Bake until the chicken is tender and the sauce is thick, about 1 1/2 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.

Nutrition Facts

273 calories; protein 32.6g; carbohydrates 12.9g; dietary fiber 3.3g; sugars 6.9g; fat 8.5g; saturated fat 2.4g; cholesterol 138.8mg; vitamin a iu 14032.1IU; vitamin c 7.6mg; folate 14.4mcg; calcium 47.3mg; iron 1.4mg; magnesium 29.7mg; potassium 400mg; sodium 693.7mg; thiamin 0.1mg.

2 vegetable, 4 lean meat