Friday, November 15, 2013

Guisado de Pollo (Chicken and Potato Stew)

Wanted to find something new to make that would be good leftover and this recipe fit the bill. Really unique, smoky, Mexican stew with chicken, potatoes, pineapple and plenty of spice. Came together really quick, but tasted like it had been simmering all day. Great weeknight dinner - thanks Saveur!

Guisado de Pollo
Recipe and picture from

¼ cup canola oil
1 ½ lbs. boneless, skinless chicken thighs (you could use any shredded meat you have on hand)
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 or cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
3 tbsp. capers, rinsed
Juice of 1 lime
Sour cream, for serving (optional)

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.