Chicken "Carne" Adovada

Name: Chicken "Carne" Adovada
Total time: 2 h 25 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 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

3 Ratings
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.

Cheryl & Bill Jamison

Source: EatingWell Magazine, September/October 2010

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Recipe Summary

total:

2 hrs 25 mins

Servings:

Nutrition Profile:

Nutrition Info

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

Step 1
Preheat oven to 300 degrees F. Coat a large baking dish or Dutch oven with cooking spray.

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Step 2
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.
Step 3
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.
Step 4
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; 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.

Exchanges:

2 vegetable, 4 lean meat

3 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 1

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Rose Otero-Molina

06/20/2022

I love this recipe. I use chicken breasts, and cook it in the crockpot. Cooking it in the crockpot makes it the texture of pork, which is what is used in traditional carne adovada. I even use this recipe and shred the chicken to make tamales. My family loves it!

malameda

12/27/2013

We did not like this recipe at all. It was bland and the sauce was not very appetizing

EatingWell User

02/07/2012

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! Cons: Wish the recipe made more.

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Chicken "Carne" Adovada

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Chicken "Carne" Adovada

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Chicken "Carne" Adovada

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Chicken "Carne" Adovada