Chicken “Carne” Adovada
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.Yield: 6 servings
Active Time: 50
Total Time: 135
- 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 1/4 cups chopped onion
- 3 cloves garlic, minced
- 2 tablespoons sherry vinegar or cider vinegar
- 1 1/4 teaspoons dried oregano, preferably Mexican
- 1 teaspoon salt
- 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
- Preheat oven to 300°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 & Notes
- 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 Per Serving
|fat||11 g (3 g sat, 4 g mono)|
Nutrition Bonus Vitamin A (281% daily value), Zinc (19% dv).
Carbohydrate Serving 1
Exchanges 2 vegetable, 4 lean meat
From EatingWell September/October 2010