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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 |
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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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