Guisado de Pollo

Ingredients

¹⁄₄ cup canola oil

2 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 tsp ground cumin

1 tsp dried thyme

6 cloves garlic, minced

3 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 or cilantro

1 (15oz) can whole peeled tomatoes in juice, crushed

Juice of 1 lime

Sour cream

Directions

1. Heat oil in a 6-quart saucepan over medium-high heat. Season chicken with salt and pepper, and working in batches, add to the 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 the meat and set aside.

   
   

2. Return saucepan to the heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8 minutes. Add cumin, thyme, garlic, chipotles, and jalapeño, and cook, stirring, until fragrant, about 2 minutes. Add reserved shredded chicken back to the 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.