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Red Chili Chicken (Durotherm)
Boneless, skinless chicken thighs become especially tender when simmered in this red chili adobo sauce. After a brief time on the stovetop, the Durotherm's insulated base allows the chicken to finish cooking off heat. For a make-ahead option, the chicken stays hot in its sauce for up to two hours. We liked this served as tacos with corn tortillas, cilantro, scallions and lime wedges.
tablespoons grapeseed or other neutral oil
ounces whole dried ancho chilies, stemmed and seeded
01In a Durotherm **over medium-high, heat the oil until shimmering (if using gas, don't let the flames reach the sides of the pot). Add the chilies and toast until lightly browned, about 20 seconds per side. Transfer the chilies to a food processor and the oil to a small bowl; set aside. Process the chilies until coarsely chopped, about 30 seconds.
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