Rating: 3.5 stars
3 Ratings
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  • 4 star values: 1
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  • 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.

Source: 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