Hey Chile-Heads! This week I'm sharing my Chicken Adovada recipe. In this recipe I use a red chile caribe sauce to marinate chicken, then slow cook it in the oven with potatoes to make a hearty, spicy and delicious meal. You can serve this up with corn tortillas, in a burrito, or even alongside your eggs for breakfast. You're gonna wanna add this to your staples!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
________________________________________________________________
Link to Purchase Red Chile Caribe: buenofoods.com/product/new-me...
Link to Purchase Red Chile Pods: thefruitbasketabq.com/shop/ol...
LET'S KEEP IN TOUCH!!
Blog: redorgreen10.blogspot.com/
Social Media Links: linktr.ee/redorgreen​​​​​
Buy all Sadie's products at sadiessalsa.com !
Check out our article in Los Foodies Magazine:
losfoodiesmagazine.com/red-or...
DID YOU MAKE THIS RECIPE? Share a photo of it on Instagram with the #redorgreen​​​​​​​​​​​ and tag me -- I might just share it with my followers! :)
______________________________________________________________
Chicken Adovada
Ingredients:
2 lbs of chicken thighs diced into 1 inch pieces
1 cup chicken broth
2 russet potatoes, cut into large chunks
Chile Caribe:
10-12 New Mexico dried red chiles
1 - 2 cups boiling hot water
2 garlic cloves
1 ½ tsp kosher salt
¼ tsp dried mexican oregano
2 dried red chile pequin
To prepare chile caribe:
Remove stems from 10-12 New Mexico dried red chiles. Toast chiles in the oven at 300° for about 5 minutes, or just until you start to smell them. Stay close to the oven during this time, you do not want to burn the chile. This process brings out the flavor. In a large bowl, add the chile pods and boiling hot water. Let them sit for another 5 minutes. Add chile pods to a blender with 2 garlic cloves, 1½ tsp kosher salt, ¼ tsp dried mexican oregano and 2 dried red chile pequin. Now add water, just enough to cover the chile pods. Blend until very smooth. Next you will want to strain the sauce through a sieve so that the sauce is nice and smooth.
In a baking dish, add the chile to the chicken and marinate overnight, or at least 3 hours. When you are ready to cook it, add 1 cup chicken broth and cook for two hours at 350°. The last half hour, pull it out and add in the potatoes. Once the adovada is cooked, you can serve it up with rice, beans and tortillas. Enjoy!
______________________________________________________________
Music From this Video:
Music: Boo Boogie - Stuart Bogie
• Boo Boogie - Stuart Bo...
Guitar Miniature No. 1 in D major by Steven O’Brien / stevenobrien​​. .
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
Free Download / Stream: bit.ly/steven-obrien-g​​​​​​​...
Music promoted by Audio Library
• Guitar Miniature No. 1...
Filmed and Edited by:
Bree Enriquez ( / breeenriquez )