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  • 4 Badia Mexican California Chili Pods
  • 2 cups water
  • 1 (14.5 ounce) can Mexican style stewed tomatoes
  • 1 tablespoon Badia Extra Virgin Olive Oil
  • 1 onion, sliced
  • ½ teaspoon Badia Whole Oregano
  • Badia Kosher Salt (to taste)
  • Badia Black Pepper (to taste)
  • 1 pound boneless, skinless chicken thighs


  • Place chili pods in a bowl, pour water over the top
  • Let soak for 30-45 minutes or until they soften slightly

While your chili pods are soaking

  • In a dutch oven, heat olive oil over medium heat.
  • Cook onions over medium heat until they begin to caramelize, about 25 minutes.They will be slightly brown
  • Once chili pods have softened, chop peppers, remove stems
  • Place peppers and stewed tomatoes in a food processor
  • Pulse until blended
  • The sauce will be a bit chunky
  • Add dried oregano and salt and pepper to taste
  • Preheat oven to 350 degrees
  • Season chicken thighs with salt and pepper
  • Place chicken thighs on top of caramelized onions in the Dutch oven
  • Pour tomato/chili mixture over the top
  • Bake for 25-30 minutes or until chicken is cooked through.

Serve with corn and white rice.
For added kick, use some of the water that chilies were soaked in.


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