Mexican Chicken and Potato Stew (Guisado de Pollo)
INGREDIENTS
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⁄4 cup canola oil
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1 1⁄2 lb. boneless, skinless chicken thighs
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Kosher salt and freshly ground black pepper, to taste
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1 small white onion, chopped
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1 medium carrot, chopped
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1 red bell pepper, stemmed, seeded, and finely chopped
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1 cup finely chopped fresh or canned pineapple
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1 tsp. ground cumin
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1 tsp. dried thyme
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6 cloves garlic, minced
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2 canned chipotles in adobo sauce, finely chopped
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1 jalapeño, quartered lengthwise
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1 lb. Yukon gold potatoes, peeled, cut into 1⁄2" cubes
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4 cups chicken stock
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3 sprigs epazote or cilantro
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1 (15-oz.) can whole peeled tomatoes in juice, crushed
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3 tbsp. capers, rinsed
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Juice of 1 lime
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