This recipe was really unique. It calls for mild-to-hot red New Mexico chiles – so you can really pick how spicy you want this dish to be. You can find dried peppers in the produce section of your grocery store. Sometimes they are tricky to find – because they typically are NOT near the fresh peppers. In bigger stores you might find bins where you can pick them yourself and put them in a bag, smaller stores might have them prepackaged for you.
Servings: 6 (don’t forget to take this into account with the ingredients below. We just made it all and had a bigger portion for each meal)
Active Time: 50 minutes
Total Time: 2 1/4 hours (We changed up the cooking on this one so it only took us about 25 minutes – see below for details!)
- 4 ounces whole mild-to-medium-hot dried red New Mexican chiles (16-20 small to medium), stemmed and seeded
- 2 cups reduced-sodium chicken broth, divided
- 1 1/4 cups chopped onion
- 3 cloves garlic, minced
- 2 tablespoons sherry vinegar or cider vinegar
- 1 1/4 teaspoons dried oregano, preferably Mexican
- 1 teaspoon salt
- 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
dReJSay: So i have to comment on the Chicken Thighs here. I have historically been opposed to cooking with chicken thighs as it just sort of grossed me out. BUT then i realized you can actually buy boneless, skinless chicken thighs at the store and that made it all better. I saw them in the butcher section of the grocery store, and they had some prepackaged as well. And honestly, chicken thighs are super tasty. Just be sure to trim any extra fat to keep the meal nutritious.
Preparation (dReJ Tip)
We felt that over 2 hours on this dish felt like too long. We wanted this to be for dinner – so we wanted something we could come home after work and gym time and be eating soon there after. So here’s what we changed – feel free to do it the way the recipe says – I’m sure its still tasty!
- Heat up a pan on the stove to medium high with a touch of olive oil, add your chiles (be sure to rinse them first!). Cook them like this until they almost start to burn – they will be brownish and very fragrant.
- Let chiles cool, then break each chile into several pieces.
- Add chicken thighs to pan and brown them using olive oil while chiles cool.
- Puree the toasted chiles, onion, garlic, vinegar, oregano and salt with 2 cup broth in a blender (or food processor) until only tiny pieces of chile are visible and all is smooth. You may have to split this in half and do it twice if you have an old blender that can’t do it all at once. .
- Add sauce to chicken in pan; stir to coat.
- We served this dish with brown rice and 2 corn tortillas a piece with a dollop of fat free sour cream!
Amazing and super versatile. And you cut out hours of baking time following our method. Let us know if you have questions.