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
- pasilla Chilis: 4 piece (seeded, dried)
- ancho chilies: 4 piece (seeded, dried)
- low-sodium chicken broth: 2 cans (14.5 ounce cans)
- frozen orange juice concentrate: 0.5 cup
- distilled white vinegar: 1 Tbsp
- pitted dates: 3 piece (dried)
- chipotle peppers in adobo sauce: 0.25 cup
- bay leaves: 2 piece
- ground cumin: 1 Tbsp
- Mexican oregano: 2 tsp (dried)
- boneless, skinless chicken thighs, cut into large pieces: 3 pound
- olive oil: 1 Tbsp
- onion: 1 piece (cut into 1/4 inch slices)
- ½ tablespoons minced garlic: 1 piece
- salt: (to taste)
- corn tortillas: 8 piece (6 inch)
- red onion: 0.25 cup (sliced, optional)
- fresh cilantro: 0.25 cup (chopped, optional)
- crumbled cotija cheese: 0.25 cup (optional)
- Lime wedges: 8 piece (for garnish, optional)
Metric Conversion
Stages of cooking
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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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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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Using a stick blender, puree the pepper mixture until smooth.
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Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
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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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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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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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To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.
