Chicken Adovada

Name: Chicken Adovada
Total time: 105
Yield: 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; 0.5 cup frozen orange juice concentrate; 1 tablespoon distilled white vinegar; 3 dried pitted dates; 0.25 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; 1.5 tablespoons minced garlic; salt to taste; 8 (6 inch) corn tortillas; 0.25 cup sliced red onion; 0.25 cup chopped fresh cilantro; 0.25 cup crumbled cotija cheese; 8 lime wedges, for garnish

Recipe by Bibi from allrecipes.com

2 Hr. 45 Mins.

Ingredients

8 servings

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4 dried pasilla chiles, stemmed and seeded
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4 dried ancho chilies, stemmed and seeded
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2 (14.5 ounce) cans low-sodium chicken broth
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0.5 cup frozen orange juice concentrate
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1 tablespoon distilled white vinegar
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3 dried pitted dates
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0.25 cup chipotle peppers in adobo sauce
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2 bay leaves
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1 tablespoon ground cumin
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2 teaspoons dried Mexican oregano

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3 pounds boneless, skinless chicken thighs, cut into large pieces
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1 tablespoon olive oil
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1 large onion, cut into 1/4-inch slices
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1.5 tablespoons minced garlic
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salt to taste
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8 (6 inch) corn tortillas
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0.25 cup sliced red onion
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0.25 cup chopped fresh cilantro
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0.25 cup crumbled cotija cheese
•

8 lime wedges, for garnish

Instructions

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.