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.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 1⁄4 cup canola oil
- 1 1⁄2 lb. 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 1/2″ cubes
- 4 cups chicken stock
- 3 sprigs epazote or cilantro
- 1 (15-oz.) can whole peeled tomatoes in juice, crushed
- 3 tbsp. capers, rinsed
- Juice of 1 lime
- 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.
- 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.