What’s not to love about this Mexican stew?
Chicken thighs seared and stewed with chipotle in adobo sauce, capers, tomatoes, potatoes, jalapeno and to cut the heat, pineapple chunks.
The Mexican tea herb epazote, performs the same role as beano, asafoetida and omum seeds in Indian cuisines - aids in digestion and adds yet another layer of flavor to the dish.
Traditionally, the pineapple is stewed along with the meat but I prefer to use canned and add it at the very end for a flavor burst because quite honestly I cannot stand the taste of limpy cooked pineapple. I think you'll agree.
Though warmer weather has begun to descend upon us and I know you think you’re over stews, give this a last shot and sneak this one in your menu rotation. It won’t disappoint!
You really will love the burst of flavors and textures that comes from this intensely flavorful comfort stew. And for those of us who love our chicken, we can all do with a fun and flavorful way to serve up the good ole chook!
Did I mention, its great for potlucks too?
Gather the ingredients,
¼ cup canola oil, 3 lbs (approx 10 qty) boneless, skinless chicken thighs, 1 tsp salt and 1 tsp freshly ground black pepper, to season chicken, 1 large yellow onion (to yield 3 cups, chopped), 2 medium carrots, 1 large red bell pepper, 2 tsp ground cumin (preferably fresh), 2 tsp dried thyme, 1 tbs chopped garlic, 3-4 canned chipotles in adobo sauce, finely chopped, 2 lbs red skin potatoes, 4 cups chicken stock, 3 sprigs epazote (optional), 3 cups tomato sauce, ½ tsp salt, 2 tbs capers, rinsed & 1 cup canned pineapple chunks (in juice)
Chicken - Remove excess fat. Lay chicken in 2 batches on kitchen paper towels. Place another large sheet over and perss to dry completely. Season with ½ tsp salt and pepper on each side.
Carrot – Peel and cut into ¼” circles and set aside.
Onions - Peel, discard ends and skin. Chop and set aside.
Bell pepper - Discard top, seeds and membranes. Chop and set aside
Potatoes –Cut into ½" cubes and set aside in a bowl of water.
Heat oil in a large 12” chicken fryer.
In 2 batches, add the chicken to the pan and cook, turning once, until light golden brown on both sides - about 15 minutes total.
Add the chopped onion, carrot, and peppers with ½ tsp salt and saute until soft, about 7-10 minutes. Add the cumin, thyme, garlic, chipotles, and jalapeño, and cook, stirring, until fragrant, about 2 minutes.
Add the potatoes, stock, epazote (if using), and tomato sauce, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 30-40 minutes.
Transfer the chicken to a platter and using a fork or clean hands finely shred meat and set aside.
Add capers, pineapple (do not use the juice) and taste and adjust seasonings.
Recipe for
GUISADO DE POLLO
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 4-6
¼ cup canola oil
3 lbs (approx 10 qty) boneless, skinless chicken thighs
1 tsp salt and 1 tsp freshly ground black pepper, to season chicken
1 large yellow onion (to yield 3 cups, chopped)
2 medium carrot
1 large red bell pepper
2 tsp ground cumin
2 tsp dried thyme
1 tbs chopped garlic
3-4 canned chipotles in adobo sauce, finely chopped
2 lbs red skin potatoes
4 cups chicken stock
3 sprigs epazote (optional)
3 cups tomato sauce
½ tsp salt
2 tbs capers, rinsed
1 cup canned pineapple chunks (in juice)
Preparation:
Chicken - Remove excess fat. Lay chicken in 2 batches on kitchen paper towels. Place another large sheet over and perss to dry completely. Season with ½ tsp salt and pepper on each side.
Carrot – Peel and cut into ¼” circles and set aside.
Onions - Peel, discard ends and skin. Chop and set aside.
Bell pepper - Discard top, seeds and membranes. Chop and set aside
Potatoes –Cut into ½" cubes and set aside in a bowl of water.
Method:
Heat oil in a large 12” chicken fryer.
In 2 batches, add the chicken to the pan and cook, turning once, until light golden brown on both sides - about 15 minutes total.
Add the chopped onion, carrot, and peppers with ½ tsp salt and saute until soft, about 7-10 minutes. Add the cumin, thyme, garlic, chipotles, and jalapeño, and cook, stirring, until fragrant, about 2 minutes.
Add the potatoes, stock, epazote (if using), and tomato sauce, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 30-40 minutes.
Transfer the chicken to a platter and using a fork or clean hands finely shred meat and set aside.
Add capers, pineapple (do not use the juice) and taste and adjust seasonings.
Enjoy!
