Guatemalan Pulique with Chicken and Vegetables

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the diced tomatoes, sliced carrots, cubed potatoes, and diced bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the achiote paste, ground cumin, and dried oregano to the pot. Mix well to coat the ingredients evenly.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the Pulique for about 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Achiote paste — Achiote paste is a key ingredient in Pulique, providing a vibrant red color and a unique flavor. If you can't find achiote paste, you can substitute it with annatto powder mixed with a small amount of vegetable oil to achieve a similar effect.
• Chicken — For the most flavorful Pulique, use bone-in chicken pieces with the skin on. This will add richness to the stew. However, if you prefer a leaner version, you can use boneless, skinless chicken pieces instead.

Tips & Tricks

• To enhance the flavors, marinate the chicken pieces with achiote paste, cumin, and oregano for 30 minutes before cooking.
• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the stew.
• Serve Pulique with warm corn tortillas or steamed rice for a complete meal.
• Leftover Pulique can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Pulique hot in individual bowls, garnished with fresh cilantro. Accompany it with warm corn tortillas or steamed rice for a satisfying and authentic Guatemalan dining experience.

Presentation advice

For an appealing presentation, arrange the chicken pieces on top of the stew, surrounded by the colorful vegetables. Sprinkle some chopped cilantro on top for a pop of freshness.