Prep 50 mins
Cook 1 hr 30 mins
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
- 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
- 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.