Guatemalan Chicken Stew With Tomatillo Sauce Recipes

POLLO EN JOCóN FROM GUATEMALA

Steps:

• In a dry non-stick pan over medium toast pumpkin seeds, moving constantly for 3­5 minutes.
• Add the sesame seeds and continue tossing for 2 more minutes until they are very lightly browned.
• Remove from heat immediately so they don't continue browning.
• Put toasted pumpkin seeds and toasted sesame seeds into a blender and pulse on "puree" for 5 or 10 seconds, until they are ground. (You may need to stir a bit between pulses) Scrape into a small bowl or cup, and set aside. (no need to wash blender ­ you will use it again soon)
• Place chicken and fresh tomatillos in a large pot with 5 -6 cups of PUR filtered water(enough to just cover). Add 2 teaspoons of salt and bring to a boil. Lower the heat and simmer for 30 minutes, or until chicken is cooked through.
• Add 3 tablespoons of oil to a large sauté pan. Sauté the garlic, green pepper and onion stirring frequently, until the onion starts to brown and the green peppers are softened. Remove from heat.
• With a slotted spoon remove the chicken from the pot and set aside.
• Remove tomatillos from the broth and transfer to the blender.
• Add cilantro, 1 1/2 cup of the strained chicken broth to and green pepper and onion mixture to the blender. Puree for about 20 seconds until smooth.
• Pour the sauce into a pot and add ground seeds to the pot and 2 more cups of the broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew)
• Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas).
• Add shredded chicken to the thickened sauce along with salt and fresh pepper, to taste. Simmer gently for an additional 10 minutes.

GUATEMALAN CHICKEN STEW WITH TOMATILLO SAUCE

Steps:

• 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.