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Chicken "Carne" Adovada
Ingredients
  • 4 ounces whole mild-to-medium-hot dried red New Mexican chiles (16 to 20 small to medium), stemmed and seeded
  • 2 cups reduced-sodium chicken broth, divided
  • 1 ¼ cups chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1 ¼ teaspoons dried oregano, preferably Mexican
  • 1 teaspoon salt
  • 2 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
Steps
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