Slow-Cooked Chile-Chicken Thighs

24 g
Protein
308
Calories
16 g
Carbs
15 g
Total Fat
50 min
Prep Time
180 min
Cook Time
12
Serving
slow cooked chile chicken thighs

Ingredients

Slow-Cooked Chile-Chicken Thighs

  • 5 ancho chiles, stemmed and seeded
  • 3 guajillo chiles, stemmed and seeded
  • ¼ cup olive oil
  • 1 white onion, chopped
  • 1 head garlic, halved horizontally
  • 2 teaspoon cumin seed
  • 2 bay leaves
  • 6 cups chicken broth     
  • 2 (15.5-ounce) cans Hominy, drained
  • 12 boneless, skinless chicken thighs, about 3 pounds
  • Cotija cheese, crumbled

Lime Greek Yogurt

  • ⅔ cup Greek yogurt
  • 2 tablespoons lime juice 
  • Zest of 1 lime
  • 2 teaspoons honey

Nutrition Facts

per serving

Calories: 308
Protein: 24 g
Carbohydrate: 16 g
Fiber: 2 g
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 102 mg
Calcium: 6% DV
Sodium: 498 mg

Instructions

For the chicken thighs:

  1. Preheat oven to 275° F.  Place the chiles on a baking sheet. Roast for 10 minutes just until soft and fragrant.
  2. Bring the oil to medium heat in a large saucepan. Sauté the onion, garlic and cumin seed until the onions become tender and fragrant.
  3. Heat the broth to a simmer. Place the roasted chiles into a blender; add broth just to cover. Blend the chiles and combine with the onions and garlic. Pour the remaining broth over the onions and garlic. Add the bay leaves and hominy; simmer 20 minutes.
  4. Place the chicken thighs in a roasting pan. Pour the broth mixture over the chicken thighs,covering completely. Cover and place in oven for 2 ½ hours.
  5. When the chicken is tender, remove from the oven; remove the bay leaves and garlic. Serve with a dollop of Lime Greek Yogurt and sprinkle with cotija cheese.

For the lime Greek yogurt:

  1. In a small bowl, whisk together the yogurt, juice, lime zest and honey. Transfer to an airtight container and store in the refrigerator.

Tips + Tricks:

  • Citrus-flavored Greek yogurt is a great way to sneak a punch of flavor into any dish – dollop this on top of a spicy soup, brush it over grilled corn, or drizzle it over Slow-Cooked Chile-Chicken Thighs.
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