CHICKEN "CARNE" ADOVADA

Chicken

Provided by Gagoo

Categories Poultry

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

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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