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

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.

Tips

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

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Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts