Chipotle Chicken & Potato Stew

Name: Chipotle Chicken & Potato Stew
Yield: Serves 6–8
Cuisine: Mexican
Ingredients: 1½ lb. boneless, skinless chicken thighs; 1 lb. Yukon gold potatoes, peeled and cut into ½″ pieces; 1 jalapeño chile, quartered lengthwise; ¼ cup canola oil; 1 small white onion, coarsely chopped; 1 tsp. dried thyme; 4 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 1 carrot, coarsely chopped; 2 canned chipotle chiles in adobo sauce, finely chopped; 1 tsp. ground cumin; 1 cup coarsely chopped fresh or canned pineapple; 1 red bell pepper, stemmed, seeded, and coarsely chopped; 1 15-oz. can whole peeled tomatoes, crushed by hand; 3 tbsp. capers, rinsed and drained; Juice of 1 lime; 6 cloves garlic, finely chopped; 3 sprigs fresh epazote or cilantro

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Versions of this hearty and filling chicken stew can be found in many Latin American countries. This Mexican-inspired take develops a smoky flavor from chipotle chiles in adobo. It can also be made with leftover chicken, pork, or beef.

Ingredients

¼ cup canola oil
1½ lb. boneless, skinless chicken thighs

Americas
Mexico
Stew
Main course
Gluten-free

Method

Heat oil in a 6-qt. saucepan over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken, flipping once, until browned and cooked through, about 15 minutes. Using tongs, transfer to a plate and let cool. Finely shred meat, discarding skin and bones, and set aside.
Return pan to medium-high and cook carrot, bell pepper, and onion, sti