1. Preheat oven to 300°F Coat a large baking dish or Dutch oven with cooking spray. 2. Rinse chiles; spread out on a baking sheet. Toast in the oven until darkened and fragrant, 2 to 4 minutes per side. Let cool, then break each chile into several pieces. 3. Puree half the toasted chiles with 1 cup broth in a blender until only tiny pieces of chile are visible. Pour into the prepared baking dish. 4. Puree the remaining chiles with the remaining 1 cup broth, onion, garlic, vinegar, oregano and salt until smooth. Pour into the baking dish and stir together with the rest of the sauce. Add chicken; stir to coat. 5. Bake until the chicken is tender and the sauce is thick, about 1 1/2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
