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 1/2-inch cubes

4 cups chicken stock

3 sprigs epazote or cilantro

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

1 tbsp capers, drained

Juice of 1 lime

Sour cream, for serving

Preparation

1. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Working in batches, sear the chicken, turning once, until deeply browned on both sides, about 4–5 minutes per side. Transfer to a plate and let cool slightly. Shred the meat using two forks and set aside.

2. Return the pot to medium heat. Add the onion, carrot, and red pepper and cook, stirring, until softened, about 8 minutes. Add the cumin, thyme, garlic, chipotles, and jalapeño and cook, stirring constantly, until fragrant, about 2 minutes. Return the shredded chicken to the pot along with the potatoes, stock, epazote, and tomatoes. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes. Stir in the capers. Squeeze in the lime juice and season with salt and pepper to taste. Serve with sour cream.