pollo en jocon

Delicious healthy chicken stew of tender shredded chicken in a fresh tangy tomatillo-cilantro sauce. Top with sliced avocado, chopped scallions and corn tortillas

Guatemalan Green Chicken Stew: Pollo en Jocon

toasted pumpkin seeds (toast

toasted sesame seeds (toast

chicken breasts

tomatillos,

cilantro,

olive oil oil

garlic cloves, chopped

jalapeno peppers, seeds and ribs removed and roughly chopped

green peppers, seeds and ribs removed and roughly chopped

white onion,

Salt and fresh ground pepper, to taste

tortillas

green onions, sliced

avocado,

Put the toasted pumpkin and sesame seeds in a blender and pulse for 5 or 10 seconds, until finely ground. (You may need to stir a bit between pulses) Scrape them into a small bowl and set aside. No need to wash blender &#8211; you will use it again soon.

Put chicken and fresh tomatillos in a large pot with 2 teaspoons of salt and 9-10 cups of water, or enough to just cover them. (If using canned tomatillos, don&#8217;t add them to the pot. They&#8217;ll be used later). Bring to a boil, lower to a very gentle simmer and cook for 30 minutes. Using a slotted spoon, transfer chicken to a plate and scoop tomatillos into the blender. If using canned tomatillos, put them into the blender. Pour the broth through a strainer set over a large bowl. (you will need 4 cups of broth for the stew) Wipe out pot.

Add cilantro to the blender along with 1 cup of the strained chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot. (keep blender out for one more use)

Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat for 10-12 minutes, stirring frequently, until they start to brown. Scrape them into the blender, add 1 more cup of strained broth and puree for 10-15 seconds. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred it. (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas). Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently for an additional 5-10 minutes, until heated through.

Serve stew in deep bowls, over rice, with corn tortillas tucked in. Sprinkle with cubed avocado, green onions and lime juice. I suggest a simple green salad with citrus dressing on the side. Enjoy!

This is a new family favorite.  My husband had a lunch competition at work and each department had a country to make a dish from.  As you can guess, his department had Guatemala.  I made your dish.  Your dish was loved as there were no left-overs and by-the-way his department won the competition.    While I cannot say for sure this recipe was the reason they won?  I have a good feeling, it is so!  ;)

This recipe is so good! My picky 13 yr old loved it too!

Just made this, absolutely incredible. I probably would make it for a larger group next time as it had a few steps to prepare but I could not be happier with the recipe.

(1) It’s a lot of chicken for one person, but I’m sure it freezes well (I’ll buy skin-on and save the skins to make gribenes, Jewish chicharrones). (2) I like it very hot, so those jalapeños won’t be deseeded OR deribbed. (3) I had trouble digesting green bell peppers when I was younger but, just as with MSG, I outgrew those problems. (4) I love using the ground toasted seeds for thickening (and flavor). (5) I adore tomatillos and cilantro! Remember to use the cilantro stems, too! (6)I might spike the poaching water with some chicken broth, and the bones will contribute to a rich stock. (7) Are bay leaves a good addition here or will they alter the stock’s flavor profile? (8) One commenter mentioned adding sour cream; I am very tempted to do so. (9) Instead of using corn tortillas, I’ll cut them into strips and fry in corn oil (or chicken fat) until crunchy. They’ll make great toppers, along with the crumbled gribenes, diced avocado, chopped green onions, and lime wedges. (10) I CANNOT WAIT TO MAKE THIS AMAZING RECIPE!

One of Guatemala&#x27;s most famous dishes, jocón or pollo en jocón is a traditional stew of chicken and tomatillos that&#x27;s very easy to make.

Jocón - Guatemalan Chicken and Tomatillo Stew

chicken

water (or chicken broth

salt

pumpkin seeds (known

sesame seeds

tomatillos

cilantro (fresh, chopped)

scallions (fresh, chopped. Scallions are the green part of the stalk of a green onion

mint (fresh, chopped (hierbabuena variety of mint))

jalapeño pepper (seeded and chopped)

Bring chicken, water or broth, and salt to a boil, reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.

Remove the chicken and set aside in a bowl. Strain the broth and reserve the liquid, discarding any solids.

Bring a dry cast iron skillet or comal to a medium-high temperature. Add the pumpkin seeds and then sesame seeds toasting them until light brown.  Stir while they&#39;re toasting so they don&#39;t burn.

Grind the seeds in a spice or coffee grinder or in a blender/food processor until very fine.

Add the pepitoria (ground seeds), cooked tomatillos, soaked and shredded corn tortillas, cilantro, mint, scallions and jalapeño pepper to a food processor. Add one cup of broth and process until silky smooth.

Return the chicken to the cooking pot. Pour the green sauce in the food processor over the chicken and add remaining 3 cups of water, stirring to mix well.

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Guatemalan Green Chicken Stew: Poll...

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Top 2 pollo en jocon recipes from across the web

The most viewed pollo en jocon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Guatemalan Green Chicken Stew: Poll...

Jocón - Guatemalan Chicken and Toma...

The most viewed pollo en jocon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine