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!
Prep Time::45 mins
Cook Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::8
Ingredients
4 dried pasilla chiles, stemmed and seeded
4 dried ancho chilies, stemmed and seeded
2 (14.5 ounce) cans low-sodium chicken broth
½ cup frozen orange juice concentrate
1 tablespoon distilled white vinegar
3 dried pitted dates
¼ cup chipotle peppers in adobo sauce
2 bay 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 ½ tablespoons minced garlic
salt to taste
8 (6 inch) corn tortillas
¼ cup sliced red onion (Optional)
¼ cup chopped fresh cilantro (Optional)
¼ cup crumbled cotija cheese (Optional)
8 lime wedges, for garnish (Optional)
Directions
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.
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.
Using a stick blender, puree the pepper mixture until smooth.
Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
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.
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.
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.
To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.
Cook's Note:
If you use a regular blender, fill the blender halfway full with the hot pepper sauce; cover and hold lid down with a potholder. Pulse a few times before leaving on to blend. Repeat with the remaining sauce.