POLLO EN JOCóN FROM GUATEMALA
easy and healthy recipe for Pollo en Jocón, tomatillo and cilantro chicken stew
Provided by Cesar Diaz
Categories Guatemalan recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220 calories, ServingSize 1 portion
GUATEMALAN CHICKEN & COCONUT - POLLO CON LECHE DE COCO
Make and share this Guatemalan Chicken & Coconut - Pollo Con Leche De Coco recipe from Food.com.
Provided by Coasty
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently.
- Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote.
- Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.
Nutrition Facts : Calories 1705.5, Fat 102.9, SaturatedFat 51.9, Cholesterol 281.2, Sodium 926.5, Carbohydrate 122.1, Fiber 1.4, Sugar 116.2, Protein 72.9
ENTOMADO DE POLLO (TOMATILLOS AND CHICKEN)
This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive.
Provided by Scarlett516
Categories Chicken Thigh & Leg
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
- Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
- Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
- If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
- Season with additional salt and pepper if desired, and serve.
Nutrition Facts : Calories 366.9, Fat 29.1, SaturatedFat 6, Cholesterol 79, Sodium 74.2, Carbohydrate 10, Fiber 3.1, Sugar 5.3, Protein 17.8
CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
GUATEMALAN CHICKEN - POLLO GUISADO
Steps:
- Turn non-stick skillet on to LOW, place chicken so it will cook in its own juices. Add thyme and bay leaf. Sprinkle each chicken with a pinch of bouillon. Let cook.
- Meanwhile, blend tomato(es), green bell pepper and onion, add annatto.
- When chicken is browned and cooked through, remove and discard bay leaf, and add sauce. Let chicken absorb sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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GUATEMALAN GREEN CHICKEN STEW: POLLO EN JOCON RECIPE
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- Put the toasted pumpkin and sesame seeds in a blender and pulse for 5 or 10 seconds, until finely ground. (You may need to stir a bit between pulses) Scrape them into a small bowl and set aside. No need to wash blender – you will use it again soon.
- Put chicken and fresh tomatillos in a large pot with 2 teaspoons of salt and 9-10 cups of water, or enough to just cover them. (If using canned tomatillos, don’t add them to the pot. They’ll be used later). Bring to a boil, lower to a very gentle simmer and cook for 30 minutes. Using a slotted spoon, transfer chicken to a plate and scoop tomatillos into the blender. If using canned tomatillos, put them into the blender. Pour the broth through a strainer set over a large bowl. (you will need 4 cups of broth for the stew) Wipe out pot.
- Add cilantro to the blender along with 1 cup of the strained chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot. (keep blender out for one more use)
- Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat for 10-12 minutes, stirring frequently, until they start to brown. Scrape them into the blender, add 1 more cup of strained broth and puree for 10-15 seconds. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained 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 it. (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas). Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently for an additional 5-10 minutes, until heated through.
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- Bring chicken, water or broth, and salt to a boil, reduce heat and simmer for 30 minutes, skimming the foam from the surface while cooking.
- Remove the chicken and set aside in a bowl. Strain the broth and reserve the liquid, discarding any solids.
- Bring a dry cast iron skillet or comal to a high temperature. Add the pumpkin seeds and then sesame seeds toasting them until brown.
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