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A rich Oaxacan stew of chicken or pork with olives, capers, and dried fruits in a complex sauce. This protein-packed, family dish blends sweet and savory for an unforgettable flavor.
Season the chicken thighs generously with salt on both sides. In a heavy Dutch oven over medium-high heat, add the olive oil and brown the chicken on all sides for about 8 minutes. Remove and set aside.
In the same pot, lower the heat to medium and sauté the chopped onion and sliced plantain until both are caramelized and golden, about 6 minutes.
Add tomato wedges and continue to cook, stirring often, until tomatoes soften and release their juices, around 7 minutes.
Return the browned chicken thighs to the pot. Add chicken broth, the cinnamon stick, cloves, peppercorns, and bay leaves. Bring to a simmer, cover, and cook for 35 minutes over low heat.
Stir in the potato chunks, prunes, apricots, almonds, olives, capers, and brown sugar. Simmer uncovered for 30–40 minutes more, gently stirring occasionally, until chicken is fully cooked, potatoes are tender, and sauce has thickened.
Remove the cinnamon stick and bay leaves. Adjust seasoning with salt if needed. Rest 10 minutes before serving to allow flavors to meld.
