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How to Make Chicken Adovada - A Step-by-Step Guide

Chicken adovada is a traditional New Mexican dish that combines tender, juicy chicken with a smoky, spicy red chile sauce. It is a dish that is beloved by many, and for good reason - the combination of flavors and textures is truly irresistible.

The origins of chicken adovada can be traced back to the indigenous people of New Mexico, who used chile peppers as a staple in their diet. The dish has evolved over time, incorporating new ingredients and techniques, but the heart of the dish rem...

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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)

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 8

  • 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.

    • Nutrition

    395 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 143mg
    • Sodium: 251mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 6g
    • Protein: 39g
    • Potassium: 961mg

    Categories

    Mexican recipes
    Spicy recipes
    Grilled recipes
    Main recipes
    Marinated recipes