Guatemalan Green Chicken Stew

Ingredients

• 2 lbs (900g) chicken pieces, bone-in and skin-on 2 lbs (900g) chicken pieces, bone-in and skin-on
• 1 lb (450g) tomatillos, husked and rinsed 1 lb (450g) tomatillos, husked and rinsed
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 bunch fresh cilantro, stems removed 1 bunch fresh cilantro, stems removed
• 2 green bell peppers, seeded and roughly chopped 2 green bell peppers, seeded and roughly chopped
• 1 onion, roughly chopped 1 onion, roughly chopped
• 4 cloves garlic 4 cloves garlic
• 1 jalapeño pepper, seeded (optional for spiciness) 1 jalapeño pepper, seeded (optional for spiciness)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, combine the tomatillos, cilantro, green bell peppers, onion, garlic, jalapeño (if using), cumin, lime juice, salt, and pepper. Blend until smooth.
2. 2.
   In a large pot, heat some oil over medium-high heat. Add the chicken pieces and brown them on all sides.
3. 3.
   Pour the green sauce over the chicken in the pot. Add the chicken broth and water, ensuring that the chicken is fully submerged.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
5. 5.
   Taste and adjust the seasoning if needed. Serve the Jocón hot with rice or corn tortillas.

Treat your ingredients with care...

• Tomatillos — Choose firm and bright green tomatillos. Remove the husks and rinse them thoroughly before using.
• Cilantro — Make sure to remove the stems and use only the leaves for the sauce. Wash the cilantro well to remove any dirt or grit.
• Chicken — For the best flavor, use bone-in and skin-on chicken pieces. This will add richness to the stew.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeño pepper or add an extra one.
• If you prefer a smoother sauce, strain it through a fine-mesh sieve after blending.
• To save time, you can use pre-cut chicken pieces or boneless chicken thighs.

Serving advice

Serve the Jocón hot with a side of fluffy white rice or warm corn tortillas. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Present the Jocón in a deep serving dish, allowing the vibrant green sauce to take center stage. Sprinkle some chopped cilantro on top for a pop of color.