Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 300°F Coat a large baking dish or Dutch oven with cooking spray. | 2. Rinse chiles; spread out on a baking sheet. Toast in the oven until darkened and fragrant, 2 to 4 minutes per side. Let cool, then break each chile into several pieces. | 3. Puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. Pour into the prepared baking dish. | 4. Puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. Pour into the baking dish and stir together with the rest of the sauce. Add chicken; stir to coat. | 5. Bake until the chicken is tender and the sauce is thick, about 1 1/2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot new mexico chile	4	ounces	stemmed seeded mild	100.8667	0.0	22.44	0.5667
chicken broth	2	cups	divided reduced sodium	156.24	3.78	22.2768	5.2416
onion	1 1/4	cups	chopped	80.0	18.68	2.2	0.2
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
sherry wine vinegar	2	tablespoons		100.8667	0.0	22.44	0.5667
oregano	1 1/4	1/4	dried	3.3125	0.8615	0.1125	0.0535
salt	1	teaspoon		-	-	-	-
chicken thigh	2 1/4		boneless skinless trimmed cut	4484.7	8.0521	97.6442	450.8143

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.