I'm going to try this recipe today. I'll comment later in the week. Will be using cilantro instead of epazote. SO love the Mexico issue!
Jul 16, 2012
Guisado de Pollo (Chicken and Potato Stew)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef. This recipe first appeared in our August/September 2012 issue with Beth Kracklauer's article In Full Bloom.
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Credit: Todd Coleman
INGREDIENTS
¼ cup canola oil1 ½ lbs. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 tsp. ground cumin
1 tsp. dried thyme
6 cloves garlic, minced
2 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, peeled, cut into ½" cubes
4 cups chicken stock
3 sprigs epazote (available at melissas.com) or cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
3 tbsp. capers, rinsed
Juice of 1 lime
INSTRUCTIONS
1. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15 minutes. Transfer to a plate and let cool; using a fork, finely shred meat and set aside.2. Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8 minutes. Add pineapple, cumin, thyme, garlic, chipotles, and jalapeño, and cook, stirring, until fragrant, about 2 minutes. Add reserved shredded chicken back to pan along with potatoes, stock, epazote, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 30 minutes. Add capers and juice, and season with salt and pepper before serving.
Ratings & Reviews (5)
Wow, this was AWESOME! I really didn't know what to expect and was delighted with the results. The flavors were a great blend of tangy smoky heat without too much kick (I was worried it would be too hot for my tastes so I seeded the jalapeno just to be 'safe') and it was good. The vegetables and the chicken were a wonderful complement to the stew, making it meaty, hearty, and delicious. Easy, a definite keeper, and will be making it again!
Good, but not memorable.
i think omitting the pineapple improves the result.
This is a nice take on chicken soup. I made it last night and was pleased with the result. It might be a little too spicy for children, but I think it had the right amount for me. I'd make this again sometime, definitely.
Guisado de Pollo (Chicken and Potato Stew)
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