Chicken in Jocón is a hearty dish, widely enjoyed in the region for its distinctive and delicious flavor. Dare to prepare it today with this easy recipe using traditional Guatemalan ingredients.
The base of this dish is Jocón, a green sauce made with tomatillos, serrano chiles, garlic, and cilantro, among other ingredients.
The chicken is cooked in this sauce, giving it a unique flavor and aroma. Additionally, potatoes and carrots are often added to enhance the taste and texture.
The result is a very flavorful and nutritious meal that can be enjoyed on any special occasion or simply as a delicious homemade dish.
A bit of history
The recipe dates back to pre-Columbian times in Guatemala.
The Jocón sauce was used by the ancient Maya to add flavor to various dishes and was made from a variety of herbs and spices cultivated in the region.
With the arrival of the Spanish, the recipe was adapted and fused with European ingredients, becoming a typical dish of the region.
It is said that the name "Jocón" comes from the word "xocón," which in the K'iche' Maya language means "green." The intense green color of the sauce is due to the tomatillos and serrano chiles used in its preparation, giving the dish an attractive and distinctive appearance.
Preparation Tips
An important suggestion is to pay attention to cooking the chicken and the loroco.
It is recommended to cook the chicken until it is well done to prevent foodborne illnesses, and the loroco should be cooked for only a few minutes to prevent it from disintegrating completely.
Additionally, it is advisable to use fresh, high-quality cream to obtain a creamy and delicious sauce.
For an extra flavor boost, you can add a little garlic and onion to the preparation. Finally, serve the dish with white rice and a fresh salad for a complete and balanced meal.
Chicken in Jocón
Ingredients
8 Chicken thighs
1 Bell pepper chile
1 Onion
5 Green onion stalks
1 tablespoon of Bread crumbs or bread miga
2 tablespoons of Olive oil
1 cup of Cilantro
2 Garlic cloves
5 Tomatillos
1 tablespoon of White wine
1 tablespoon of Chicken broth
2 Potatoes cut into quarters
Salt and black pepper
Preparation
Step 1 : Sauté the chicken in a pot with 2 tablespoons of oil, season with salt and pepper. Then, add 4 cups of water and let the chicken boil over medium heat.
Step 2 : In a separate pan, roast the tomatillos, green bell pepper, and onion.
Step 3 : Once the ingredients are well roasted, add them to the blender along with the green onion stalks and cilantro. Reserve one cup of the broth from the chicken cooking liquid to blend with the roasted ingredients.
Step 4 : Pour the green sauce over the chicken in the pot and add the potatoes.
Step 5 : Thicken the sauce with two tablespoons of bread crumbs or bread miga dissolved in water, if necessary.
Step 6 : Let it cook for 15 minutes or more, until the green sauce has thickened and the potatoes are cooked.
Step 7 : Serve accompanied by white rice.
Preparation (simple version)
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
