Yucatecan White Chicken Stew with Capers and Olives (Relleno Blanco)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g chicken thighs, bone-in
- 1 tbsp capers
- 50 g green olives, pitted
- 1 onion
- 2 garlic cloves
- 1 bay leaves
- 500 ml chicken stock
- 0.5 tsp ground allspice
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 34.2 g
- Carbohydrate
- 4.2 g
- of which sugars
- 2.5 g
- Fat
- 27.1 g
- of which saturates
- 7.3 g
- Fibre
- 1.1 g
- Salt
- 1.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken thighs in a large pan, then set aside.
- 2
Fry the onion and garlic cloves for 5 minutes, then return the chicken with the bay leaf, ground allspice and chicken stock.
- 3
Cover and simmer for 30 minutes until the chicken is cooked through with no pink remaining.
- 4
Stir in the capers and green olives and simmer uncovered for a further 5 minutes.
- 5
Remove the bay leaf and serve the chicken with its broth.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.