Dish

Jocón

Jocón gets its name from the green color of the sauce, which comes from the tomatillos and herbs used in the recipe. The chicken is first browned in a pan and then simmered in the green sauce with onions, garlic, and a variety of herbs such as cilantro and parsley. The dish is typically served with rice and beans, which help to balance out the richness of the sauce.

Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

Stew

Origins and history

Jocón is a traditional Guatemalan dish that has been passed down through generations. It is believed to have originated in the western highlands of Guatemala, where it is still a popular dish today. The dish has also spread to other parts of Central America and Mexico, where it is known by different names.

Dietary considerations

Jocón is a high-protein dish that is also rich in vitamins and minerals. However, it can be high in sodium and fat depending on the preparation. To make a healthier version, use skinless chicken breasts and reduce the amount of salt and oil used in the recipe.

Variations

Variations of jocón include using different types of meat such as beef or pork, or adding additional vegetables such as bell peppers or carrots. Some versions also use different types of chili peppers to adjust the level of spiciness.

Presentation and garnishing

Jocón is typically served in a bowl with a scoop of rice and beans on the side. Garnish with fresh cilantro or chopped scallions for added flavor and color.

Tips & Tricks

To make the dish even greener, add more herbs such as mint or basil to the sauce. For a milder version, use less chili peppers or substitute with bell peppers.

Side-dishes

Rice and beans are a common side dish for jocón, as they help to balance out the richness of the sauce. Other common side dishes include plantains, avocado, or a simple green salad.

Drink pairings

A light beer or a fruity white wine pairs well with jocón. The beer helps to cool down the richness of the sauce, while the wine complements the fresh flavors of the dish.