Chicken “Carne” Adovada

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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.

Chicken “Carne” Adovada
Nutritionist Tested & Approved

Time: 135 minutes (50 minutes prep)

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

Directions
  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.

If preparing ahead of time: Cover and refrigerate for up to 3 days.


Nutritional Facts

Servings
6
Calories
307
Added Sugars
0g
Carbohydrates
13g
Cholesterol
99mg
Dietary Fiber
3g
Fat
11g
Monounsaturated Fat
4g
Potassium
374mg
Protein
34g
Saturated Fat
3g
Sodium
675mg
Bonus
Vitamin A (281% daily value)
Zinc (19% dv)
Carbohydrate Servings
1
Exchanges
2 vegetable
4 lean meat

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southwestern EatingWell Meal Plan chicken/poultry soups soup

2 replies

thenewLinda
thenewLinda 2013-06-02 05:42:31 -0500 Report

Hello! I'm wondering, how does the cider vinegar affect the dish? I make similar dish but never put vinegar in it. Thanks!

ohneclue
ohneclue 2013-05-30 13:30:51 -0500 Report

What a great recipe! Adding avocado with its great fat, high fiber and excellent potassium is a wonderful idea, even better than the flour torilla. Just eat it without any torilla. But I must tell you that "adovo" is not spelled with a "v" but a "b". It is "adobo". I know that is difficult for someone who is not familiar with Spanish to know this because the B and V sound identical. So when someone who speaks Spanish but was not completely educated in Spanish, they may tell you it is spelled with a "v" but that is not correct. And it would be El Pollo Adobado in Spanish. so it would be Chicken Adobado in English. That is why you will sometimes see crab, "jaibe" spelled incorrectly as "jaive". I've even seen it spelled incorrectly on restaurant signs.