Pollo En Jocón From Guatemala 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.

JOCON DE POLLO (GUATEMALAN CHICKEN WITH TOMATILLO)

Steps:

• 1. Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.
• 2. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then shred it with your fingers. Set aside.
• 3. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.
• 4. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
• 5. Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.
• 6. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.