2
pounds
chicken pieces
1/4
cup
vegetable oil
1
onion, chopped
1/2
cup
shelled pumpkin seeds
2
tablespoons
sesame seeds
2
cups
chicken broth
1
bunch cilantro, chopped
1-2
clove
garlic
14
ounces
can tomatillos, drained
*
salt and pepper to taste
Guatemalan Jocón de Pollo
http://thelatinkitchen.com/r/recipe/guatemalan-jocon-de-pollo
Prep Time 5 Mins
Cook Time 40 Mins
Total Time 45 Mins
Servings -
Chicken… again? Ugh. If your meal menus sound more like a broken record than a tempting treat, maybe it’s time to look at some new recipes. Jocón de Pollo is a delicious, hearty stew from Guatemala that might just be the ticket. Similar to a Mexican style green mole, or pipian, the jocón sauce is made with pumpkin seeds, sesame seeds, and garlic and is heavily perfumed with cilantro.
INGREDIENTS
Heat the vegetable oil in a 4 qt. Dutch oven. Add the chicken pieces, and brown for 10 minutes over medium high heat.
Remove the chicken from the pot, and add the onions, pumpkin seeds and sesame seeds. Brown the seeds for 2-3 minutes over medium heat. Remove the pot from the heat, and cool slightly.
Place the seeds and onions in the container of a blender, along with the chicken broth, cilantro, garlic and tomatillos. Blend until smooth, then return the sauce to the Dutch oven.
Add the chicken pieces, and raise the heat to bring to a simmer for 30 minutes uncovered, so that the sauce reduces. Serve with white rice and black beans.