Chicken “Carne” Adovada

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

1. Preheat oven to 300u0b0F 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.

mildtomediumhot dried new mexico chiles, chicken broth, onions, garlic, sherry wine vinegar, oregano, salt, chicken thighs

Taken from www.food.com/recipe/chicken-carne-adovada-515942 (may not work)