Orange-Ancho Chili Chicken

  • 6 Ancho chilies, stemmed and seeded
  • 1 C. Orange Juice
  • 4 Cloves garlic
  • 2 TB. Rice vinegar
  • 2 tsp. Coriander
  • 1 tsp. Oregano
  • 2 tsp. Cumin
  • 1 TB. Chicken Bouillon
  • 2 1/2 lbs. boneless, skinless chicken thigh, trimmed or chicken tenders
  1. In a medium dutch oven over medium heat, toast the chilies, pressing down with a spatula and turning, until fragrant, about 2 min.
  2. In a 2 C. measuring cup, pour 1 C. orange juice and then squish the toasted chilies into the cup to soften, about 5 minutes.
  3. In a small blender, combine the chilies and juice with the garlic, vinegar, coriander, oregano, cumin and bouillon.
  4. Return the mixture to the dutch oven  and add the chicken, tossing to coat in the chile puree.
  5. Bring mixture to a simmer, stirring a bit, then cover and turn to low. Cook for 20-30 minutes, until chicken is soft and easily shreddable. Use 2 forks to shred chicken in pot and taste for seasoning, adding salt if needed and a bit more vinegar if needed.
  6. Serve in tortillas or on top of rice, garnishing with avocados and red onions.

Serves 4-6