Entree: Mexico – Oaxaca – Estofado de Pollo

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 40 min

Additional 6 hrs

Total 9 hrs 20 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 6 bone-in, skin-on chicken thighs, approx. 3 lb (1.4 kg)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for dredging
- 1 large white onion, about 8 oz (225 g), thinly sliced
- 4 garlic cloves, about 12 g, smashed and minced
- 2 pasilla chiles, stems removed, seeds discarded (about 8 g)
- 2 guajillo chiles, stems removed, seeds discarded (about 10 g)
- 1/2 cup (60 g) blanched almonds, toasted
- 1 medium tomato, about 6 oz (170 g), quartered
- 1 tbsp (15 g) tomato paste
- 3 cups (720 ml) low-sodium chicken stock
- 1 lb (450 g) small potatoes (Yukon gold or red), halved or quartered
- 3 medium carrots, about 10 oz (285 g), cut into 1/2-inch (1 cm) rounds
- 1/2 cup (75 g) pitted green olives (Manzanilla or Castelvetrano), halved
- 2 tbsp (30 g) capers, rinsed
- 1 bay leaf
- 1 small cinnamon stick, about 1 inch (2.5 cm)
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 tbsp (15 ml) sherry vinegar (or white wine vinegar)
- 1/4 cup (10 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

Short Description:
A hearty Oaxacan chicken stew braised in a deep, almond-and-dried-chile sauce with potatoes, carrots, green olives, and capers for a savory-bright finish. Rich, nutty, and slightly tangy, it stands as a complete main course.

Regional Notes:
This Oaxacan variation uses a local-style sauce made with toasted blanched almonds and dried chiles (pasilla and guajillo), combined with olives and capers—elements reflecting coastal and colonial influences common in Oaxacan estofados. The almonds thicken and round the sauce, distinguishing it from more tomato-forward stews in neighboring regions.

1. Remove stems and seeds from the pasilla and guajillo chiles. In a dry skillet over medium heat, toast the chiles briefly, about 10–20 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with 1 1/2 cups (360 ml) hot water; let soak 15 minutes until softened, then drain (reserve about 1/2 cup/120 ml soaking liquid).
2. While the chiles soak, toast the blanched almonds in the same dry skillet over medium heat until golden and aromatic, about 3–4 minutes; transfer to a plate to cool.
3. Pat the chicken thighs dry and season both sides with 1 tsp (6 g) of the salt and the black pepper. Lightly dredge each piece in the flour, shaking off excess.
4. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until deeply golden, about 5–6 minutes per side. Transfer browned chicken to a plate and set aside.
5. Reduce heat to medium. Add the sliced onion to the pot and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
6. Transfer the softened chiles, toasted almonds, quartered tomato, and reserved chile soaking liquid (start with 1/4 cup/60 ml) to a blender. Add 2–3 tbsp (30–45 ml) of the chicken stock if needed and blend to a smooth paste. If the mixture is too thick, add a little more reserved liquid or stock to reach a saucy puree.
7. Stir the chile-almond puree and 1 tbsp (15 g) tomato paste into the pot with the onions and garlic. Cook, stirring, for 3–4 minutes to allow the flavors to deepen and any raw tomato flavor to mellow.
8. Add the remaining chicken stock, bay leaf, cinnamon stick, Mexican oregano, and ground cumin. Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a gentle simmer, cover, and cook 12 minutes.
9. Add the potatoes and carrots, submerging them as much as possible. Continue to simmer uncovered for 18–22 minutes, or until the chicken is cooked through (internal temp 165 F/74 C) and the vegetables are tender. Stir gently occasionally to prevent sticking.
10. Stir in the green olives, capers, and sherry vinegar. Simmer 2–3 minutes more to meld flavors but preserve the briny brightness of the olives and capers.
11. Remove and discard the bay leaf and cinnamon stick. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped cilantro over the stew.
12. Serve hot with lime wedges alongside warm corn tortillas or steamed white rice if desired.