Chicken Recipe ⋆ Chicken Adovada

Simmer chicken thighs, Mexican carne adovada-style, in a deeply-flavored chili sauce. Serve as tacos, with corn tortillas, crumbled cheese, cilantro, onion, and a squeeze of lime.

Ingredients

• 4 dried pasilla chiles, stemmed and seeded
• 4 dried ancho chilies, stemmed and seeded
• 2 (14.5 ounce) cans low-sodium chicken broth
• 0.5 cup frozen orange juice concentrate
• 1 tablespoon distilled white vinegar
• 3 dried pitted dates
• 0.25 cup chipotle peppers in adobo sauce
• 2 bay leaves
• 1 tablespoon ground cumin
• 2 teaspoons dried Mexican oregano
• 3 pounds boneless, skinless chicken thighs, cut into large pieces
• 1 tablespoon olive oil
• 1 large onion, cut into 1/4-inch slices
• 1.5 tablespoons minced garlic
• salt to taste
• 8 (6 inch) corn tortillas
• 0.25 cup sliced red onion
• 0.25 cup chopped fresh cilantro
• 0.25 cup crumbled cotija cheese
• 8 lime wedges, for garnish

Cooking Directions

1. Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
2. Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
3. Using a stick blender, puree the pepper mixture until smooth.
4. Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
5. Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
6. Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
7. Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
8. To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

Nutrition Facts

• calories395 kcal
• carbohydrateContent36 g
• cholesterolContent143 mg
• fiberContent6 g
• proteinContent39 g
• saturatedFatContent2 g
• sodiumContent251 mg
• fatContent11 g