Chipotle Chicken & Potato Stew

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Return pan to medium-high and cook carrot, bell pepper, and onion, sti