Name: Chicken "Carne" Adovada
Cook time: 50 min
Total time: 145 min
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; 1.25 cups chopped onion; 3 cloves garlic, minced; 2 tablespoons sherry vinegar or cider vinegar; 1.25 teaspoons dried oregano, preferably Mexican; 1 teaspoon salt; 2.25 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

Chicken "Carne" Adovada

3.3

(3)

3 Reviews

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.

By Cheryl Jamison

Updated on June 8, 2018

Cook Time:

50 mins

Additional Time:

1 hrs 35 mins

Total Time:

2 hrs 25 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low Carbohydrate Low-Calorie

Jump to Nutrition Facts

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 ¼ cups chopped onion
3 cloves garlic, minced
2 tablespoons sherry vinegar or cider vinegar
1 ¼ teaspoons dried oregano, preferably Mexican
1 teaspoon salt
2 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

Directions

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.

Tips

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 (per serving)

273	Calories
9g	Fat
13g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Carbohydrate 13g	5%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 33g	65%
Total Fat 9g	11%
Saturated Fat 2g	12%
Cholesterol 139mg	46%
Vitamin A 14032IU	281%
Vitamin C 8mg	8%
Folate 14mcg	4%
Sodium 694mg	30%
Calcium 47mg	4%
Iron 1mg	8%
Magnesium 30mg	7%
Potassium 400mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Updated by Bill Jamison