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 Jamison and Bill Jamison

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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Recipe Summary

Nutrition Profile:

Ingredients

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Tips

Nutrition Facts

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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