Guisado de Pollo (Chicken and Potato Stew)
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Ingredients |
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| 1/4 cup canola oil |
| 1 1/2 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 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 jalapeno, quartered lengthwise |
| 1 lb. yukon gold potatoes, peeled, cut into 1/2\" cubes |
| 4 cups chicken stock |
| 3 sprigs epazote |
| 1 (15-oz.) can whole peeled tomatoes in juice, crushed |
| 3 tbsp. capers, rinsed |
| Juice of 1 lime |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 408 | — |
| Fat | 16g | 24% |
| Carbs | 37g | 12% |
| Protein | 29g | 58% |
| Fiber | 4g | 18% |
| Cholesterol | 112mg | 37% |
| Sodium | 696mg | 29% |
Preparation |
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