Savory Guatemalan Jocón de Pollo with Cilantro Sauce

Name: Savory Guatemalan Jocón de Pollo with Cilantro Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 1 tbsp vegetable oil; 1 tbsp salt; 1 lb tomatillos; 1 bunch cilantro; 2 jalapeños; 1 onion; 3 garlic cloves; 2 cups chicken broth; Salt to taste; 1 avocado; 1/4 cup toasted pumpkin seeds

A Traditional Guatemalan Chicken Stew

Jocón de Pollo is a classic Guatemalan dish featuring tender chicken simmered in a rich, vibrant green sauce made with tomatillos, cilantro, and a hint of jalapeño.

1 h 30 min
4
Intermediate

Ingredients

For the Chicken

4 chicken thighs

bone-in, skin-off

1 tbsp vegetable oil

1 tbsp salt

For the Jocón Sauce

1 lb tomatillos

husked and rinsed

1 bunch cilantro

stems removed

2 jalapeños

seeds removed, chopped

1 onion

chopped

3 garlic cloves

minced

2 cups chicken broth

Salt to taste

For the Garnishes

1 avocado

sliced

1/4 cup toasted pumpkin seeds

Preparation

Marinating the Chicken

Season the Chicken

Pat chicken thighs dry and season generously with salt.

Heat Oil

Heat vegetable oil in a pot over medium heat.

Brown the Chicken

Add chicken and brown on both sides, about 5 minutes each. Remove and set aside.

Preparing the Jocón Sauce

Sauté the Vegetables

In the same pot, add tomatillos, onion, garlic, jalapeños, and sauté until softened.

Adjust the number of jalapeños to control the spice level.

Blend the Sauce

Transfer the mixture to a blender, add cilantro and 1 cup of chicken broth, and blend until smooth.

Ensure the sauce is blended smoothly to avoid a gritty texture.

Simmer the Sauce

Return the blend to the pot, add remaining broth, and bring to a simmer.

Cooking Process

Simmering the Sauce

Add the browned chicken back into the pot with the sauce mix.

Thickening the Stew

Let it cook on low heat uncovered to reduce and thicken.

Final Seasoning

Season with salt to taste just before serving.

Plating & Serving