Chicken “carne” Adovada

Total Time: 2 hrs 20 mins Preparation Time: 50 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.
• 4 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.
• 5 bake until the chicken is tender and the sauce is thick, about 1 1/2 hours.