Chicken “Carne” Adovada

3.8 (33)
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

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 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

Preparation

  1. Preheat oven to 300°F. Coat a large baking dish or Dutch oven with cooking spray.
  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.
  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.
  4. 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.

Nutrition

Nutrition Per Serving

calories 307
fat 11 g (3 g sat, 4 g mono)
cholesterol 99 mg
carbohydrates 13 g
protein 34 g
fiber 3 g
sodium 675 mg
potassium 374 mg

Nutrition Bonus Vitamin A (281% daily value), Zinc (19% dv).

Carbohydrate Serving 1

Exchanges 2 vegetable, 4 lean meat

From EatingWell September/October 2010