If you are getting tired of plain old chicken thighs like we were than you might like this dish. We always make our own chili powder and we usually make our own Mexican sauce with Beef the same way, but this time we had the chili powder already made and just needed to make a sauce with it to add to chicken thighs. So we added about 4 tablespoons of it to a blender with about 1/3 cup red wine vinegar, 1 teaspoon salt, 1/2 cup brown sugar and 1 tablespoon paprika. We blended it to a smooth consistency. The we diced up two onions and sauteed them with the chili sauce and added a little canned adobo sauce. We sauteed the chicken thighs (12 pieces, ~ 2 pounds) and added the onion sauce mix and about a cup of red wine. Since we use cast iron (5 quart size) we baked the dish at around 300 degrees for about 1 1/2 hours. This dish really came out great. It was smokey and a little hot, but not too hot. You can serve this with rice or potatoes.
| 
