Mexican Chicken and Potato Stew (Guisado de Pollo)

Ingredients

• 1⁄4 cup canola oil
• 1 1⁄2 lb. boneless, skinless chicken thighs
• Kosher salt
• freshly ground black pepper
• 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 tsp. ground cumin
• 1 tsp. dried thyme
• 6 cloves garlic, minced
• 2 canned chipotles in adobo sauce, finely chopped
• 1 jalapeño, quartered lengthwise
• 1 lb. Yukon gold potatoes, peeled, cut into 1/2" cubes
• 4 cups chicken stock
• 3 sprigs epazote or cilantro
• 1 (15-oz.) can whole peeled tomatoes in juice, crushed
• 3 tbsp. capers, rinsed
• Juice of 1 lime