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Cook Time:50 minsAdditional Time:1 hr 35 minsTotal Time:2 hrs 25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:1 hr 35 minsTotal Time:2 hrs 25 minsServings:6Yield:6 servings
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:1 hr 35 mins
Additional Time:
1 hr 35 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ounceswhole mild-to-medium-hot dried red New Mexican chiles (16-20 small to medium), stemmed and seeded2cupsreduced-sodium chicken broth, divided1 ¼cupschopped onion3clovesgarlic, minced2tablespoonssherry vinegar or cider vinegar1 ¼teaspoonsdried oregano, preferably Mexican1teaspoonsalt2 ¼poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
Cook Mode(Keep screen awake)
Ingredients
4ounceswhole mild-to-medium-hot dried red New Mexican chiles (16-20 small to medium), stemmed and seeded
2cupsreduced-sodium chicken broth, divided
1 ¼cupschopped onion
3clovesgarlic, minced
2tablespoonssherry vinegar or cider vinegar
1 ¼teaspoonsdried oregano, preferably Mexican
1teaspoonsalt
2 ¼poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
DirectionsPreheat oven to 300 degrees 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.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, September/October 2010
Directions
Preheat oven to 300 degrees 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.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Preheat oven to 300 degrees 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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)273Calories9gFat13gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
