Editorial sample recipeGuatemalanintermediateGluten-FreeDairy-FreeHalal

Guatemalan Chicken Jocón With Green Tomatillo And Sesame Sauce

Name: Guatemalan Chicken Jocón With Green Tomatillo And Sesame Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 1.5 lb bone-in skinless chicken thighs; 8 oz tomatillos, husked and rinsed; 4 stalks scallions, trimmed; 1 cup fresh cilantro, packed fresh leaves and tender stems; 3 tbsp raw pepitas, hulled pumpkin seeds; 2 tbsp sesame seeds; 2 whole yellow corn tortillas, torn into pieces; 2 cups halal chicken broth; 1 tbsp vegetable oil; 1 tsp salt (to taste)

A beloved Guatemalan comfort dish where tender chicken is simmered in Jocón, a bright green recado sauce crafted from toasted pumpkin seeds, sesame, tomatillos, and fresh cilantro.

Prep: 20 min
Cook: 35 min
Total: 55 min

Technique to learn

Recado Thickeners

Using toasted seeds and soaked tortilla paste to create a rich, glossy thickener traditional to Mayan and Guatemalan cookery.

Instructions

Step 1: Heat a dry skillet over medium heat and toast the raw pepitas and sesame seeds for 2 to 3 minutes until golden and fragrant, stirring constantly to prevent burning. Transfer to a blender.
Step 2: In the same dry skillet, scorch the whole tomatillos and scallions for 5 to 7 minutes until blistered and softened. Transfer them to the blender along with the fresh cilantro, corn tortilla pieces, and 1 cup of halal chicken broth.

Step 3: Blend the green mixture on high speed until completely smooth to form the green recado base.

Step 4: Heat 1 tablespoon of vegetable oil in a Dutch oven or large skillet over medium-high heat. Season chicken thighs with salt and sear for 3 to 4 minutes per side until lightly browned.

Step 5: Pour the blended green recado sauce and the remaining 1 cup of chicken broth over the chicken. Bring to a simmer over medium heat.

Step 6: Reduce heat to low, cover with a lid, and cook gently for 25 minutes until the chicken is tender and reaches an internal temperature of 165 Fahrenheit (74 Celsius). Serve hot with warm rice.

Cooking tips

Toasting the seeds dry unleashes essential oils that naturally thicken and give body to the recado without adding excess fats.
If the sauce becomes too thick while simmering, add an extra splash of chicken broth to maintain a velvety gravy consistency.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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