Chicken and Potato Stew from Rustic Mexican by Deborah Schneider - Cooking by the Book

Ingredients

• ¼ cup safflower or canola oil
• 1 ½ pound boneless, skinless chicken thighs
• Fine sea salt and freshly ground black pepper
• 1 small white onion, chopped
• 1 medium carrot, chopped
• 1 red bell pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 6 cloves garlic, minced
• 2 canned chipotle chiles in adobo, finely chopped
• 1 jalapeno chile, quartered lengthwise
• 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 4 cups chicken stock, preferably homemade
• 3 sprigs fresh cilantro, plus chopped for garnish 1
• 1 can (14 ounces) crushed tomatoes
• 3 tablespoons capers, rinsed
• Juice of 1 lime