This recipe combines braised chicken thighs and brick red chili sauce. This dish tastes even better on the second day. Serve with tortillas, and we also love adding slices of creamy avocado to each serving.
Cooking time: 2 hours 15 minutes
Servings: 6
Ingredients:
- 120 g not very hot dry red Mexican pepper (16-20 pcs.), hindered from seeds
- 2 cups light-salted chicken stock, separately
- 1 1/4 cups chopped onions
- 3 cloves of garlic, squeeze out
- 2 tablespoons cherry or apple cider vinegar
- 1 1/4 teaspoon dried oregano, preferably Mexican
- 1 teaspoon of salt
- 2 kg boneless, skinless chicken thighs, cut into 2.5 cm cubes.
Preparation:
1. Preheat the stove to 300 degrees. Grease a large baking dish or cauldron with oil.
2. Rinse chili, spread on baking paper. Let it dry until it smells bright, 2-4 minutes on each side. Let the peppers cool, then tear them into pieces.
3. Puree half the chili and 1 cup broth with a blender. Chop the pepper very well, you should get a sauce. Then pour it into the baking dish you prepared earlier. Mash again with the remaining peppers, 1 cup broth, onions, garlic, vinegar, oregano, and salt. The mixture should be homogeneous. Add it to a baking dish with the rest of the sauce. Add chicken, mix everything together.
4. Bake until the chicken is tender and the sauce is thick, about 1.5 hours.
Tips and Notes:
Tip: Cover the dish with a lid and store in the refrigerator for three days.
Nutritional value:
Per serving: 307 calories 11 gr. fat; 99 mg cholesterol; 13 gr. carbohydrates; 0 sugar; 34 gr. squirrel; 3 gr. fiber; 675 mg sodium; 374 mg of potassium.
Vitamin A (281% DV), Zinc (19% DV)