Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Thigh Recipes Baked Chicken Thigh Recipes 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 Print Share Share Tweet Pin Email Cook Time: 50 mins Additional Time: 1 hrs 35 mins Total Time: 2 hrs 25 mins Servings: 6 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. Print Nutrition Facts (per serving) 273 Calories 9g Fat 13g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved Updated by Bill Jamison