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.
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
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.
If preparing ahead of time: Cover and refrigerate for up to 3 days.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin A (281% daily value)
- Zinc (19% dv)
- Carbohydrate Servings
- 2 vegetable
- 4 lean meat