Entree: Guatemala – National Cuisine – Jocón (Green tomatillo-cilantro chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (227 g) each
- 1 lb (450 g) tomatillos, husked and rinsed (or firm green tomatoes)
- 2 cups (about 60 g) packed cilantro leaves and tender stems
- 4 green onions (scallions), approx. 4 (about 80 g), chopped
- 1 medium white onion, approx. 1 (about 150 g), quartered
- 3 cloves garlic, minced
- 1 jalapeño (or 1 mild green chile), seeded if desired
- 1/4 cup (30 g) pepitoria (toasted hulled pumpkin seeds), ground
- 2 slices day-old white bread, torn, about 2 oz (60 g)
- 2 cups (480 ml) chicken broth, plus more as needed
- 2 tbsp (30 ml) vegetable oil or lard
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (optional)
- Chopped cilantro for garnish

Instructions

1. Pat the chicken dry, season with 1/2 tsp salt and 1/4 tsp pepper. In a large pot or Dutch oven heat the oil over medium-high heat and brown the chicken on both sides until golden (about 6–8 minutes total). Remove chicken and set aside.
2. In the same pot add the quartered onion and jalapeño and cook 2–3 minutes until slightly softened. Add the tomatillos (or green tomatoes) and cook until they blister and soften, about 6–8 minutes.
3. Transfer the cooked tomatillos, onion, jalapeño, cilantro, green onions, garlic, ground pepitoria, and torn bread to a blender. Add 1/2 cup (120 ml) of chicken broth and blend to a smooth green sauce; add more broth if needed to reach a pourable consistency.
4. Return the browned chicken to the pot, pour the blended green sauce over the chicken, add the bay leaf and the remaining 1.5 cups (360 ml) chicken broth. Bring to a simmer, reduce heat to low, cover and cook 25–30 minutes until the chicken is cooked through and tender.
5. Taste and adjust seasoning with salt, pepper and lime juice if using. If sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a splash of broth.
6. Serve hot garnished with chopped cilantro alongside white rice and warm tortillas.