Instructions: Place chiles on a baking sheet and toast in a 300-degree oven until fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems, seeds and veins; then place chiles in a bowl, cover with 1-1/2 cups boiling water, and let stand until pliable (about 30 minutes).

While chiles are soaking, place oil, onions, garlic, and 1 tablespoon water in a wide nonstick frying pan. Cook over medium heat, stirring often, until mixture is deep golden (20 to 30 minutes); if onions stick to pan or pan appears dry, add more water,

Drain chiles, discarding liquid. In a blender or food processor, whirl chiles, tomatoes and their liquid, sugar, oregano, and cumin until smoothly pureed.

Stir chicken and chile-tomato mixture into onion mixture. Reduce heat and simmer, uncovered stirring occasionally, until mixture is thick and flavors are blended (about 10 minutes). Season to taste with salt and pepper.

Low-Fat Mexican Cookbook - Sunset Books -

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