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Oaxacan Chicken Stew with Olives, Capers, Raisins and Almonds

Name: Oaxacan Chicken Stew with Olives, Capers, Raisins and Almonds
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 4 Guajillo Chilli; 4 clove Garlic; 3 Tomatillo (Green tomato); 2 Carrot; 2 leaf Bay Leaf; 1 tsp Allspice; 1.5 kg Beef; 2 Ancho Chilli; 1 Spring onion; 1 litre Beef Stock; 3 Potato; 1 tsp Salt; 3 tbsp Olive Oil

80 min (20 prep + 60 cook) Medium 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 29 Mar 2026

Festive Oaxacan chicken with olives, capers, raisins, almonds and warm spices.

About this recipe

A festive Oaxacan chicken stew with Spanish influences: olives, capers, raisins, almonds and warm spices. Served at weddings and celebrations, its bittersweet contrast and fragrant spices make it truly distinctive.

History & Origin

Oaxacan estofado has clearly Spanish influences: it contains olives, capers, raisins, almonds and spices such as cinnamon and cloves, all ingredients that arrived with the conquest. Yet Oaxacan cuisine adopted them with its own mastery, transforming the recipe into something completely Mexican. It is reserved for weddings, christenings and important family celebrations. The key lies in the balance between vinegar and piloncillo, which creates the characteristic bittersweet harmony.

Estimated cost

£14.50

Total cost

£2.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

25g

Protein

30g

Carbohydrates

15g

Fat

Fibre

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season the chicken with salt and pepper. Brown in olive oil in a large pot over high heat on all sides. Remove and set aside.
2
In the same pot, sweat the onion and garlic until translucent. Add the chopped tomato and cook for 5 minutes.
3
Blend the cooked tomato with the cinnamon, cloves, allspice, thyme and bay leaf with a little stock. Add to the pot and fry this sauce for 3 minutes.
4
Return the chicken to the pot. Add the vinegar, remaining stock, olives, capers and raisins. Cover and cook over low heat for 30 minutes.
5
Add the blanched almonds and grated piloncillo. Adjust seasoning. Cook for a further 10 minutes uncovered until the sauce thickens.
6
Serve with red rice and egg-yolk bread. The stew improves overnight.