• 6servings
  • 120minutes
  • 307calories

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Nutrition Info . . .

VitaminsA, B2, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounce(s) (16-20 small-to-medium) whole mild-to-medium-hot dried red New Mexican chiles , stemmed and seeded

  2. 2 cup(s) reduced-sodium chicken broth , divided

  3. 1 1/4 cup(s) chopped onion

  4. 3 clove(s) garlic , minced

  5. 2 tablespoon(s) sherry vinegar or cider vinegar

  6. 1 1/4 teaspoon(s) dried oregano , preferably Mexican

  7. 1 teaspoon(s) salt

  8. 2 1/4 pound(s) boneless skinless chicken thighs , trimmed and cut into 1-inch cubes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees 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.

  5. Exchanges: 2 vegetable, 4 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin A (281% daily value), Zinc (19% dv).


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