Chicken Adovada

Ingredients

• 4 drieds pasilla chiles , stemmed and seeded
• 4 drieds ancho chilies , stemmed and seeded
• 2 cans low-sodium chicken broth , 14.5 ounce
• 0.5 cups frozen orange juice concentrate
• 1 tablespoon distilled white vinegar
• 3 drieds pitted dates
• 0.25 cups chipotle peppers in adobo sauce
• 2 bays 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 corns tortillas , 6 inch
• 0.25 cups sliced red onion , Optional
• 0.25 cups chopped fresh cilantro , Optional
• 0.25 cups crumbled cotija cheese , Optional
• 8 limes wedges , Optional

Instructions

1. 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. 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. 3

   Using a stick blender, puree the pepper mixture until smooth.

4. 4

   Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.

5. 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. 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. 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. 8

   To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.