What’s not to love about this Mexican stew?
Chicken thighs seared and stewed with chipotle in adobo sauce, capers, tomatoes, potatoes, jalapeno and to cut the heat, pineapple chunks.
The Mexican tea herb epazote, performs the same role as beano, asafoetida and omum seeds in Indian cuisines - aids in digestion and adds yet another layer of flavor to the dish.
Traditionally, the pineapple is stewed along with the meat but I prefer to use canned and add it at the very end for a flavor burst because quite honestly I cannot stand the taste of limpy cooked pineapple. I think you'll agree.
Though warmer weather has begun to descend upon us and I know you think you’re over stews, give this a last shot and sneak this one in your menu rotation. It won’t disappoint!
You really will love the burst of flavors and textures that comes from this intensely flavorful comfort stew. And for those of us who love our chicken, we can all do with a fun and flavorful way to serve up the good ole chook!
Did I mention, its great for potlucks too?