Here's a "low and slow" New Mexican chicken recipe inspired by Mexican carne adovada, featuring chicken thighs simmered in a deeply flavored chili sauce. Chicken is browned on one side only, 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 soft corn tacos, crumbled cheese, cilantro, onion and lime slices. If you prefer other toppings, go ahead and enjoy them!
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
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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.
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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.
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3
Using a stick blender, puree the pepper mixture until smooth.
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4
Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
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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.
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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.
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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.
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8
To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.
Nutrition Facts
Per serving
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