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Red Chili Chicken Taco (Durotherm)

4 Servings

55 minutes 20 minutes active

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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.

4

Servings

Tip

Don't let the chicken and chili sauce boil while cooking on the stovetop. This will lead to scorching and tough meat.

55 minutes

20 minutes active

Ingredients

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    ounces whole dried ancho chilies, stemmed and seeded

Directions

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Reviews
Amy B.
June 1, 2022
So delicious
I should have doubled this recipe - the whole family loved this. I don’t have a durotherm so I just used a Dutch oven and did and hour and a half at 300. It was perfect!
Janine W.

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Philip K.

So I'm going to put the sauce from this dish on everything. Also, I love how lightly frying the chillis fills the house with a chocolaty aroma.