Chicken with Caper Sauce

Alcaparrado de Pollo

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

In this traditional Oaxacan sauce the capers have a surprisingly delicate effect in combination with the toasted pumpkin seeds, saffron, and aromatic seasonings. Ideally it would be made with Oaxacan oregano.



Crumble the saffron threads into the chicken stock and let steep a few minutes.

Heat 1 tablespoon of the vegetable oil in a medium-size skillet over medium-high heat until very hot but not quite smoking. Add the pumpkin seeds (carefully, since they tend to pop violently as they hit the hot o