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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.
Servings
Don't let the chicken and chili sauce boil while cooking on the stovetop. This will lead to scorching and tough meat.
20 minutes active
tablespoons grapeseed or other neutral oil
ounces whole dried ancho chilies, stemmed and seeded
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