Adventures with Chicken

march 2002

Mexican Chicken in Mild Red Sauce

(makes 8 servings)

3	medium ancho or other dried chile peppers
8	bone-in chicken thighs, about 3 1/2 pounds (1680 g) total
	paprika
1	tablespoon olive oil
2 1/2	cups (600 ml) low-fat, low-sodium canned chicken broth
1	14 1/2-ounce (435 g) can no-salt-added crushed tomatoes
3	cloves garlic, minced
1	teaspoon crushed dried oregano
1/2	teaspoon ground cumin
1/2	teaspoon freshly ground pepper
6	scallions, white part and 1 inch (2.5 cm) green, slivered

In a medium bowl, soak the chiles in warm water for 20 minutes. Drain and reserve.
Remove and discard chicken skin and all visible fat. Lightly sprinkle both sides of the thighs with paprika.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and brown on both sides until golden, about 4 minutes per side. Add the chiles, broth, tomatoes, garlic, oregano, cumin, and pepper.
Reduce heat; cover, and simmer for 30 to 35 minutes, turning twice, until chicken is cooked through near the bone (cut to test).
Transfer chicken pieces to a serving platter; keep warm. Pour the cooking sauce into a food processor or blender and process until smooth. Return the sauce to the skillet and reduce slightly over medium-high heat, stirring constantly. Spoon over the chicken pieces and sprinkle with slivered scallions. Serve hot.

Per serving:	129 calories (32% calories from fat), 16 g protein, 5 g total fat (0.9 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 57 mg cholesterol, 89 mg sodium, 346 mg potassium
Diabetic exchanges:	2 lean protein, 1/2 carbohydrate (1 vegetable)

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