Chicken Adovada Recipe

Here's a New Mexican chicken recipe inspired by Mexican carne adovada,featuring chicken thighs simmered in a deeply flavored chili sauce. Only one side browned chicken, for the Maillard reaction to add its flavors to the dish, and will finish cooking and take on a deep color as it simmers. Serve with crumbled cheese, soft corn tacos,cilantro,lime slices and onion.

Ingrediants:

•     4 dried pasilla chiles, stemmed and cultivated

•     4 dried ancho chilies, stemmed and cultivated

•     2 (14.5 ounce) jars low-sodium chicken stock

•     ½ cup frozen squeezed orange concentrate

•     1 tablespoon refined white vinegar

•     3 dried pitted dates

•     ¼ cup chipotle peppers in adobo sauce

•     2 narrows leaves

•     1 tablespoon ground cumin

•     2 teaspoons dried Mexican oregano

•     3 pounds boneless, skinless chicken thighs, cut into enormous pieces

•     1 tablespoon olive oil

•     1 enormous onion, cut into 1/4-inch cuts

•     1 ½ tablespoons minced garlic

•     salt to taste

•     8 (6 inch) corn tortillas

Instructions:

Step 1:

Delicately toast peppers on the uncovered surface of an enormous Dutch broiler over medium intensity, mixing, until the peppers start to have a toasted fragrance, 2 to 5 minutes. Eliminate from heat right away.
 

Step 2:

Add chicken stock, squeezed orange concentrate, vinegar, dates, and chipotle peppers. Heat to the point of boiling, then diminish the intensity and stew, revealed, for around 15 minutes.

 

Step 3:   

Utilizing a stick blender, puree the pepper combination until smooth.

    

Step 4:

Add inlet leaves, cumin, and oregano to pepper sauce; leave sauce on low stew while planning chicken.

    

Step 5:

Wipe chicken off with paper towels. Heat olive oil in a huge non-stick skillet over medium intensity. Include chicken pieces at the same time; permit to cook undisturbed until sautéed, around 8 minutes. Add carmelized chicken to the pepper sauce.

 

Step 6:   

Cook onion cuts in a similar skillet until starting to brown somewhat, 3 to 4 minutes. Mix in garlic and cook until fragrant, around 30 seconds more.

    

Step 7:

Add skillet items to the chicken and pepper sauce. Heat to the point of boiling, then, at that point, lessen intensity to stew. Cover somewhat with a shifted top to permit a fluid to dissipate. Stew, blending incidentally, until chicken is go to pieces delicate, around 60 minutes. Season to taste with salt.

    

Step 8:

To serve, spoon into corn tortillas, and present with cut red onions, cilantro, cheddar, and lime wedges.

 

Nutrition Facts (per serving):

395                        11g                    36g                    39g
 Calories                Fat                    Carbs                Protein

   
Nutrition Facts
Servings Per Recipe 8
Calories 395
 

                                                                                                                                    % Daily Value * 

Total Fat 11g                                                                                                                          14%

Saturated Fat 2g                                                                                                                     12% 

Cholesterol 143mg                                                                                                                 48% 

Sodium 251mg                                                                                                                       11% 

Total Carbohydrate 36g                                                                                                          13% 

Dietary Fiber 6g                                                                                                                      22% 

Protein 39g 

Potassium 961mg                                                                                                                    20%