Jocon Guatemalan Chicken Recipes

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.

Steps:

• Put chicken in a large pot with the water and salt.
• Bring to a boil, reduce heat, and simmer slowly for 30 minutes to 1 hour.
• Remove chicken to a bowl, strain and set aside the broth.
• Let chicken cool and shred. Set aside.
• Toast the sesame and pumpkin seeds in a dry skillet over medium heat till lightly browned, stirring frequently.
• Put seeds in a coffee grinder or food processor and grind to a fine powder.
• Add sesame and pumpkin seed powder and all remaining ingredients to a food processor or blender. This will produce a green sauce.
• Add 1 cup of the broth and process till smooth.
• Return chicken to the large pot. Pour green sauce over the chicken and add 1 to 1 1/2 cups of remaining broth to bring to a sauce-like consistency.
• Heat over medium-low heat and simmer an additional 15-25 minutes.
• Serve with rice and tortillas.