California Chili Pepper Chicken

• 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.