- 1–1/2 cups fresh Mexican chorizo
- 1 1/2 pounds 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 teaspoon ground cumin
- 1 teaspoon dried thyme
- 8 cloves garlic, minced
- 3 canned chipotles in adobo sauce, finely chopped
- 1 jalapeño, quartered lengthwise
- 1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
- 4 cups chicken stock
- 3 sprigs cilantro
- 1 (15-oz.) can whole peeled tomatoes in juice, crushed
- 3 tablespoons capers
- Juice of 1 lime
- In a saucepan over medium-high heat, cook Mexican chorizo until brown, breaking it up with a spoon as you cook. Use a slotted spoon to transfer to bowl, and set aside. 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.
- 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 and cooked chorizo back to pan along with potatoes, stock, cilantro, 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 lime juice, and season with salt and pepper before serving.
Adapted from a recipe by Saveur.