Wednesday, March 7, 2012

Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce

RECIPE: Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce
(serves 6)

- 3 pounds chicken, cut into serving pieces
- 4 cups water
- 2 tsp salt
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup sesame seeds
- 2 corn tortillas, chopped, soaked in water, drained
- 1 cup tomatillos, hulled and chopped
- 1 bunch cilantro, chopped
- 1 bunch scallions, chopped
- 1-5 jalapeño or serrano chile peppers, chopped

> place the chicken, water, and salt into a large pot over medium-high
> bring to a boil, reduce heat to medium-low, and simmer for 30 minutes to 1 hour
> heat a dry skillet over medium; add the pumpkin and sesame seeds and toast, stirring, until lightly browned; remove to a coffee grinder or food processor and grind to a fine powder

> add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions, and chile peppers to a food processor or blender; add 6 cups of the broth from the chicken and process until smooth; you may have to do this step in batches
> pour pureed sauce into the pot with the chicken pieces
> heat over medium-low and simmer for an additional 15-25 minutes; adjust seasoning and serve

For a full view of the menu served at the Guatemalan lunch, go here

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