Serves: 4
Total Calories: 299
1. In a small dry skillet, toast the chiles over medium heat, turning, until aromatic, about 1 minute. Soak in a bowl of hot water 20 minutes, then drain.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat and brown the chicken on both sides, 2 to 3 minutes per side. Remove to an ovenproof casserole dish.
3. In the same skillet, cook the mushrooms, stirring, about 3 minutes. Add to the casserole dish with the chicken. Reserve the skillet.
4. Preheat the oven to 350°. Put the tomatoes, chicken broth, onion, garlic, epazote leaves, salt, pepper, and the reserved chiles in a blender or food processor and blend until smooth. Reheat the skillet, and pour in the sauce. Cook, stirring, 3 to 4 minutes. Pour over the chicken and mushrooms. Cover and bake until the chicken is tender, 40 to 45 minutes. Divide the chicken and sauce equally among 4 serving plates. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Chicken with Mushrooms and Ancho Chile recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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