Jocón De Pollo
This Guatemalan chicken stew is a cozy dish complete with herbaceous flavors. Serve over rice for a full, easy meal!
Ingredients
for 4 servings
- 2 tablespoons olive oil, divided
- 1 green bell pepper, quartered and seeds discarded
- ½ yellow onion, quartered
- 4 large tomatillos
- 4 garlic cloves
- 2 cups water
- 1 corn tortilla, quartered
- ¼ cup raw pumpkin seeds, plus more for garnish
- 1 cup cilantro leaves, plus more for garnish
- 2 large Signature Farms™ Boneless Skinless Chicken Breasts, cubed
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 3 sprigs fresh thyme
- 1 teaspoon Signature Select® Garlic Powder
- 2 fresh bay leaves
- 1 large russet potato, peeled and diced
- cooked white rice, for serving
Nutrition Info
- Calories 293
- Fat 8g
- Carbs 27g
- Fiber 4g
- Sugar 2g
- Protein 28g
Estimated values based on one serving size.
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Preparation
- In a large pan over medium heat, add 1 tablespoon olive oil and heat until simmering. Add the bell pepper, onion, tomatillos, and garlic cloves and cook until vegetables are uniformly seared. Add water and bring to a simmer, cooking for 10–15 minutes, until the vegetables are tender.
- Meanwhile, in a small skillet over medium heat, toast the tortilla and pumpkin seeds for about 5 minutes, or until golden brown.
- Use a slotted spoon to transfer the cooked bell pepper, onion, tomatillos, and garlic cloves to a blender or food processor. Measure out 2 cups cooking liquid from the pot; add 1 cup to the blender and set aside the remaining cup. Add the cilantro leaves, toasted tortilla, and toasted pumpkin seeds to the blender. Blend for about 2 minutes, or until the sauce is smooth. Set aside.
- Season the Signature Farms™ Boneless Skinless Chicken Breasts with salt and pepper. In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and heat until shimmering. Add the chicken, thyme sprigs, Signature Select® Garlic Powder, and bay leaves to the hot oil in the skillet and cook, stirring occasionally, for about 6 minutes, or until golden brown. Reduce the heat to low and add the potato. Stir in the sauce and the remaining 1 cup cooking liquid. Cover the skillet and cook for 10–12 minutes, until the chicken is cooked through and the potatoes are tender. Taste and season with salt and pepper.
- Ladle the chicken, potatoes, and sauce onto a bed of cooked white rice. Garnish with cilantro leaves and pumpkin seeds.
- Serve warm, and enjoy!