Chicken Carne Adovada
2 Oz Xochitl's Guajillo Pepper Sauce "Mild"
2 cups chicken broth
1 1/4 cup chopped onion
3 cloves garlic minced
2 tablespoons sherry vinager or cider vinager
1 1/4 dried oregano
1 teaspoon salt
2 1/4 boneless, skinless, chicken tights , trimmed and cut into 1-inch cubes.
1. Preheat Oven to 300 F. Coat a large baking dish or Dutch oven with cooking spray.
2. Mix 2.5 oz Xochitl's Guajillo Pepper Sauce "Mild" with chicken broth in a blender. Add onion, garlic vinager, oregano, salt until smooth. Pour into the baking dish. Add chicken; stir to coat.
3. Bake until the chicken is tender and the sauce is thick , about 1/ 1/2 hours.
4. To serve , chopped avocado and heat corn tortillas.