Chicken and Potato Stew

Flavorful guisados (stews) are the heart and soul of Mexican home cooking: quick, simple and economical one-dish meals that taste even better the next day. This guisado is easy to vary with any seasonal vegetables on hand, or it can be doubled to serve a crowd.

Chicken and Potato Stew

Ingredients

• 1/4 cup (2 fl. oz./60 ml) safflower or canola oil
• 1 1/2 lb. (750 g) boneless, skinless chicken thighs
• Fine sea salt and freshly ground black pepper
• 1 small white onion, chopped
• 1 medium carrot, chopped
• 1 red bell pepper, seeded and finely chopped
• 1 tsp. ground cumin
• 1 tsp. dried thyme
• 6 garlic cloves, minced
• 2 canned chipotle chiles in adobo, finely chopped
• 1 jalapeño chile, quartered lengthwise
• 1 lb. (500 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) cubes
• 4 cups (32 fl. oz./1 l) chicken stock, preferably homemade
• 3 sprigs fresh cilantro, plus chopped cilantro for garnish
• 1 can (14.5 oz./400 g) crushed tomatoes
• 3 Tbs. capers, drained and rinsed
• Juice of 1 lime

Directions

1. In a large saucepan over medium-high heat, warm the oil. Season the 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. When cool enough to handle, using a fork, shred the meat and set aside.

2. Return the saucepan to the heat and add the onion, carrot, and bell pepper. Cook, stirring occasionally, until soft, about 8 minutes. Add the cumin, thyme, garlic, chipotles and jalapeño and cook, stirring, until fragrant, about 2 minutes. Add the reserved chicken to the pan along with the potatoes, stock, cilantro and tomatoes, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the potatoes are tender, about 30 minutes. Add the capers and lime juice and season with salt and pepper before serving, garnished with chopped cilantro.

Bring a true taste of Mexico to your table with our mouthwatering collection of down-home dishes in, Rustic Mexican, by Deborah Schneider.

Summary

Recipe Name

Chicken and Potato Stew

Published On

2018-01-17

Preparation Time

25M

Cook Time

1H

Total Time

1H25M

Average Rating

2 Based on 59 Review(s)