I've had this Saveur recipe marked "to try" since 2012...
We both liked it very much. The only change that I made was to use canned crushed pineapple and omit the capers. I really think that the pineapple added a wonderful flavor. I can't wait to try the leftovers since we all know that stews taste better the next day!
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.
Serves 6-8
INGREDIENTS
¼ cup canola oil
1 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.
We both liked it very much. The only change that I made was to use canned crushed pineapple and omit the capers. I really think that the pineapple added a wonderful flavor. I can't wait to try the leftovers since we all know that stews taste better the next day!
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.
Serves 6-8
INGREDIENTS
¼ cup canola oil
1 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.