Oaxacan-Style Chicken Stew

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This hearty Oaxacan chicken stew blends smoky dried chiles with tender vegetables, chickpeas, raisins, and almonds for a soulful Mexican braise. Served with rice or warm corn tortillas, it captures the layered, comforting flavors of Oaxaca's home kitchens.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 9 gFiber
• 9 gSugar
• 46 gProtein
• 820 mgSodium
• 1120 mgPotassium
• 115 mgCalcium
• 6 mgIron
• 34 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the chile sauce

• 3 dried ancho chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed
• 2 Roma tomatoes, halved
• 1/2 white onion
• 3 garlic cloves
• 1/2 cup chicken broth

For the stew

• 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
• 2 tablespoons vegetable oil
• 1 white onion, finely chopped
• 4 garlic cloves, minced
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, sliced into rounds
• 1 cup cooked chickpeas (or 1/2 can, drained)
• 2 tablespoons golden raisins
• 2 tablespoons capers, rinsed
• 1/3 cup pitted green olives, halved
• 3 tablespoons slivered almonds, lightly toasted
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 sprig fresh epazote (or 2 sprigs fresh thyme)
• 2 bay leaves
• 2 1/2 cups chicken broth
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper, to taste

For serving

• 2 cups cooked white rice
• Warm corn tortillas
• Lime wedges
• Fresh cilantro, chopped

Directions

1. Toast the ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant; transfer to a bowl, cover with hot water, and soak for 15 minutes, then drain.
2. In a blender, combine the soaked chiles, tomatoes, 1/2 onion, 3 garlic cloves, and 1/2 cup broth. Blend until smooth, then strain through a fine-mesh sieve and set aside.
3. Pat the chicken thighs dry and season generously with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the chicken in batches, about 4 minutes per side; transfer to a plate.
4. Reduce heat to medium and sauté the chopped onion in the same pot until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 minute more.
5. Stir in the strained chile sauce along with the oregano, cumin, cloves, and cinnamon. Cook, stirring constantly, for 3 to 4 minutes until the sauce darkens and becomes fragrant.
6. Return the chicken and any juices to the pot. Add the potatoes, carrots, chickpeas, raisins, capers, olives, almonds, epazote, bay leaves, and the remaining 2 cups of broth. Stir to combine and bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 30 minutes, until the chicken is cooked through and tender, and the vegetables are fork-tender.
8. Stir in the apple cider vinegar, taste, and adjust seasoning with salt and pepper. Remove the bay leaves and epazote sprig.
9. Serve the stew in shallow bowls over white rice with warm corn tortillas, lime wedges, and a sprinkle of fresh cilantro.

Cook’s Notes

• Toast dried chiles briefly over medium heat—they burn in seconds and turn bitter fast.
• For a deeper, more mole-like flavor, marinate the chicken in the strained chile sauce for 1 to 2 hours in the refrigerator before browning.
• If epazote is unavailable, substitute with fresh thyme or an extra bay leaf; epazote adds a distinctive earthy, almost minty note.
• The stew tastes even better the next day; refrigerate overnight and reheat gently so the chiles mellow and the broth thickens.
• Ladle over rice or tuck into warm corn tortillas with a squeeze of lime to balance the richness.

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