Best Chicken Carne Adovada Recipes

CHICKEN "CARNE" ADOVADA

Chicken

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. From Eatingwell.com

Provided by Gagoo

Categories Poultry

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces whole mild-to-medium-hot dried New Mexico chiles, stemmed and seeded 16-20 dried New Mexico chiles (small to medium)
2 cups reduced-sodium chicken broth, divided
1 1/4 cups onions, chopped
3 garlic cloves, minced
2 tablespoons sherry wine vinegar or 2 tablespoons cider vinegar
1 1/4 teaspoons dried oregano, preferably Mexican
1 teaspoon salt
2 1/4 lbs boneless skinless chicken thighs, trimmed, cut into 1-inch cubes

Steps:

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.

Nutrition Facts : Calories 293.2, Fat 8.3, SaturatedFat 2, Cholesterol 141.7, Sodium 577.2, Carbohydrate 17.9, Fiber 6.1, Sugar 9.3, Protein 37.6

CARNE ADOVADA

Carne Adovada image

This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.

Provided by Delilah Lopez

Categories World Cuisine Recipes Latin American Mexican

Time 16h40m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

Steps:

In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg