Guatemalan · Chicken

Jocón de Pollo

Name: Jocón de Pollo
Cuisine: Guatemalan
Ingredients: 1 kg Bone-in chicken thighs; 200 g Onion; 8 g Salt; 500 g Tomatillos; 200 g Green bell pepper; 3 cloves Garlic; 60 g Fresh coriander; 100 g Romaine lettuce; 2 tortillas, 50 g total Corn tortillas; 25 ml Vegetable oil; 300 g Long-grain rice; 1.6 litres Water

Servings

Ingredients

Bone-in chicken thighs1 kg
Onion200 g
Salt8 g
Tomatillos500 g
Green bell pepper200 g
Garlic3 cloves
Fresh coriander60 g
Romaine lettuce100 g
Corn tortillas2 tortillas, 50 g total
Vegetable oil25 ml
Long-grain rice300 g
Water1 ⅔ litres

Original recipe serves about 4.

Method

1
Put the chicken, half the onion, salt and 1 litre water in a pot. Bring to a gentle simmer, skim, cover and cook for 35–45 minutes, until the chicken reaches 74°C. Lift out the chicken and reserve the broth.
2
Put the husked tomatillos, chopped green pepper, remaining onion and garlic in a saucepan with 300 ml reserved broth. Cover and simmer for 10 minutes. Transfer to a blender with the coriander, lettuce and torn tortillas; blend until smooth.
3
Heat the oil in a wide saucepan. Pour in the green sauce carefully and cook for 5 minutes, stirring. Add the chicken and 300 ml reserved broth and simmer gently for 15 minutes, until the sauce coats the chicken.
4
Cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with the chicken and green sauce.

Recipe source: TheMealDB