How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken “Carne” Adovada?

You need 8 ingredients. The key ingredients include: 4 ounces whole mild-to-medium-hot dried New Mexico chiles, stemmed and seeded 16-20 dried New Mexico chiles (small to medium), 2 cups reduced-sodium chicken broth, divided, 1 1/4 cups onions, chopped, 3 garlic cloves, minced, and more.

Is Chicken “Carne” Adovada suitable as meat & poultry?

Yes, Chicken “Carne” Adovada falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken “Carne” Adovada?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken “Carne” Adovada Recipe

Name: Chicken “Carne” Adovada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces whole mild-to-medium-hot dried New Mexico chiles, stemmed and seeded 16-20 dried New Mexico chiles (small to medium); 2 cups reduced-sodium chicken broth, divided; 1 1/4 cups onions, chopped; 3 garlic cloves, minced; 2 tablespoons sherry wine vinegar or 2 tablespoons cider vinegar; 1 1/4 teaspoons dried oregano, preferably Mexican; 1 teaspoon salt; 2 1/4 lbs boneless skinless chicken thighs, trimmed, cut into 1-inch cubes

Try this homemade Chicken “Carne” Adovada recipe the whole family will love. Made with mild-to-medium-hot dried New Mexico chiles, chicken broth, onions…

This Chicken “Carne” Adovada relies on simple, everyday ingredients such as onions, chopped, garlic cloves, minced and salt. It comes together quickly and makes 4 servings, at about 797 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 ounces whole mild-to-medium-hot dried New Mexico chiles, stemmed and seeded 16-20 dried New Mexico chiles (small to medium)
2 cups reduced-sodium chicken broth, divided
1 1/4 cups onions, chopped
3 garlic cloves, minced
2 tablespoons sherry wine vinegar or 2 tablespoons cider vinegar
1 1/4 teaspoons dried oregano, preferably Mexican
1 teaspoon salt
2 1/4 lbs boneless skinless chicken thighs, trimmed, cut into 1-inch cubes

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Quick Info

Servings
4 servings
Calories
797 kcal
Category
Meat & Poultry

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Chicken “Carne” Adovada

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