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Ingredients

• 4 ounces whole mild-to-medium-hot dried red New Mexican chiles (16-20 small to medium), stemmed and seeded
• 2 cups reduced-sodium chicken broth, divided
• 1 1/4 cups chopped onion
• 3 cloves garlic, minced
• 2 tablespoons sherry vinegar or cider vinegar
• 1 1/4 teaspoons dried oregano, preferably Mexican
• 1 teaspoon salt
• 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

Description

Here We Braise Chicken Thighs In A Brick-red Chile Sauce. This Dish Is Even Tastier The Next Day. Serve With Flour Tortillas And, Though It’s Not Traditional, We Like The Contrast Of Creamy Avocado With It.

Eating Well