Guatemalan Chicken Stew with Tomitillo Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 8.7 g
  • Cholesterol: 111.8 mg
  • Sodium: 272.4 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 36.2 g

View full nutritional breakdown of Guatemalan Chicken Stew with Tomitillo Sauce calories by ingredient
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Introduction

This beloved Guatemalan main course, also called pollo en jocon, is best served over rice with corn tortillas on the side for soaking up the rich and tangy tomatillo and green onion sauce. If you like, use parsley as a flavorful substitute for the cilantro. For a more rustic version, serve the chicken on the bone. This recipe was inspired by Whole Planet Foundation microcredit clients who live in the Lake Atitlan region of Guatemala. This beloved Guatemalan main course, also called pollo en jocon, is best served over rice with corn tortillas on the side for soaking up the rich and tangy tomatillo and green onion sauce. If you like, use parsley as a flavorful substitute for the cilantro. For a more rustic version, serve the chicken on the bone. This recipe was inspired by Whole Planet Foundation microcredit clients who live in the Lake Atitlan region of Guatemala.
Number of Servings: 8

Ingredients

    1 pound tomatillos, husked and rinsed
    4 boneless skinless chicken thighs (about 1 1/2 pounds)
    2 boneless skinless chicken breasts (about 1 1/2 pounds)
    1 to 2 jalapeños, stemmed and halved lengthwise
    Salt and pepper to taste
    1 tablespoon extra virgin olive oil
    1/2 cup roughly chopped cilantro, plus more for garnish
    6 green onions, trimmed and roughly chopped
    3 cloves garlic, roughly chopped
    1 green bell pepper, cored, seeded and roughly chopped
    1/2 cup pumpkin seeds (pepitas), toasted
    1/4 cup sesame seeds, toasted
    2 (8-inch) corn tortillas, torn into pieces

Directions

Put 6 cups water, tomatillos, chicken, jalapeños and salt into a large pot and bring to a boil. Reduce heat to medium low and simmer until tomatillos and jalapeños are tender and chicken is cooked through, about 25 minutes. Drain, reserving broth, and set aside chicken, tomatillos and jalapeños.

Meanwhile, heat oil in a large skillet over medium heat. Add cilantro, green onions, garlic and bell pepper and cook until softened and golden brown, about 10 minutes; transfer to a blender. Add pumpkin seeds, sesame seeds, tortillas, 3 cups of the reserved broth, tomatillos and jalapeños (seeded first, if you like) and carefully purée until smooth; work in batches, if needed. (Reserve remaining broth for another use.)

Transfer contents of blender to a large pot and bring to a boil. Reduce heat to medium low and simmer until thickened, about 10 minutes. Meanwhile, discard bones from chicken and shred meat. Transfer to pot with sauce and simmer for 10 minutes more. Ladle into bowls, garnish with cilantro and serve.

Serving Size: unknown

Number of Servings: 8

Recipe submitted by SparkPeople user BROWNEYEDBEAU.

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