Guatemalan Pulique Recipe
The recipe for Guatemalan Pulique includes a variety of ingredients such as chicken, corn, pumpkin seeds, tomatoes, tomatillos, and spices like oregano and cumin.
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Servings: 8 Servings
Calories: 1427 kcal
Equipment
- Large pot: This will be used to cook the Guatemalan Pulique stew.
- Cutting board: Used for chopping vegetables and preparing ingredients.
- Knife: Essential for cutting the chicken, onions, garlic, and other ingredients.
- Wooden spoon: Used for stirring and mixing the ingredients in the pot.
- Ladle: For serving the Guatemalan Pulique into bowls.
- Measuring cups: Needed to measure the corn kernels, pumpkin seeds, and chicken broth accurately.
- Tongs: Useful for handling the chicken pieces during the browning process.
- Can opener: If using canned ingredients like diced tomatoes or tomatillos.
Ingredients
- 2.5 pounds chicken cut into pieces
- 2 cups corn fresh or frozen
- 1 cup pumpkin seeds
- 4 tomatoes ripe and diced
- 4 tomatillos husked and diced
- 1 onion large and chopped
- 4 garlic cloves minced
- 2 tablespoons vegetable oil
- 2 teaspoons oregano dried
- 2 teaspoons cumin
- 8 cups broth
- Salt and pepper to taste
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent.
- a. Sauté the onion and garlic until translucent.
- b. Cook the onion and garlic until they turn soft and fragrant.
- c. Sauté the onion and garlic until they become tender and golden.
- d. Stir-fry the onion and garlic until they release their aroma.
- e. Warm the oil in a pot and cook the onion and garlic until they are lightly browned.
Add the chicken pieces to the pot and cook until they are browned on all sides.
- a. Place the chicken in the pot and sauté until it turns golden and crispy.
- b. Add the chicken to the pot and cook until it develops a nice, browned crust.
- c. Put the chicken into the pot and sear it until it becomes beautifully caramelized.
- d. Place the chicken in the pot and cook until it is nicely browned on all sides.
- e. Add the chicken to the pot and sauté until it achieves a golden, crispy exterior.
Stir in the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Cook for a few minutes until the tomatoes and tomatillos begin to soften.
- a. Mix in the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Simmer until the tomatoes and tomatillos turn tender.
- b. Incorporate the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Allow the mixture to cook until the tomatoes and tomatillos start to break down.
- c. Combine the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Cook until the tomatoes and tomatillos become slightly tender.
- d. Add the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Let the mixture cook until the tomatoes and tomatillos soften and release their juices.
- e. Mix in the diced tomatoes, diced tomatillos, dried oregano, and ground cumin. Cook until the tomatoes and tomatillos become fragrant and slightly softened.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the chicken is cooked through and tender.
- a. Add the chicken broth to the pot and bring the mixture to a vigorous boil. Then, lower the heat, cover the pot, and let it simmer for approximately 30 minutes or until the chicken becomes fully cooked and tender.
- b. Pour the chicken broth into the pot and bring the mixture to a rolling boil. Then, reduce the heat, cover the pot, and allow it to simmer for about 30 minutes or until the chicken is tender and fully cooked.
- c. Incorporate the chicken broth into the pot and bring the mixture to a gentle boil. Then, decrease the heat, cover the pot, and let it simmer for approximately 30 minutes or until the chicken is thoroughly cooked and tender.
- d. Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Then, reduce the heat, cover the pot, and simmer for about 30 minutes or until the chicken is cooked through and tender.
- e. Add the chicken broth to the pot and bring the mixture to a boil. Then, lower the heat, cover the pot, and simmer for approximately 30 minutes or until the chicken becomes fully cooked and tender.
Add the corn kernels and pumpkin seeds to the pot. Cook for an additional 10 minutes to allow the flavors to meld together.
- a. Mix in the corn kernels and pumpkin seeds. Cook for an extra 10 minutes to allow the flavors to blend harmoniously.
- b. Incorporate the corn kernels and pumpkin seeds. Cook for another 10 minutes to let the flavors meld together.
- c. Add the corn kernels and pumpkin seeds to the pot. Cook for an additional 10 minutes, allowing the flavors to meld and develop.
- d. Stir in the corn kernels and pumpkin seeds. Cook for an extra 10 minutes to enhance the combination of flavors.
- e. Mix the corn kernels and pumpkin seeds into the pot. Cook for an additional 10 minutes to ensure the flavors are well incorporated.
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Pots, Pan and Cooking Equipment Needed for the Guatemalan Pulique Recipe
- Large pot: This will be used to cook the Guatemalan Pulique stew.
- Cutting board: Used for chopping vegetables and preparing ingredients.
- Knife: Essential for cutting the chicken, onions, garlic, and other ingredients.
- Wooden spoon: Used for stirring and mixing the ingredients in the pot.
- Ladle: For serving the Guatemalan Pulique into bowls.
- Measuring cups: Needed to measure the corn kernels, pumpkin seeds, and chicken broth accurately.
- Tongs: Useful for handling the chicken pieces during the browning process.
- Can opener: If using canned ingredients like diced tomatoes or tomatillos.
- Best Way to Store Leftovers From the the Guatemalan Pulique Recipe
- a. Allow the Guatemalan Pulique to cool completely before transferring it to an airtight container.
- b. Store the leftovers in the refrigerator to keep them fresh.
- c. Use glass or plastic containers with tight-fitting lids to maintain the flavors and prevent leakage.
- d. Label the containers with the date to keep track of freshness.
- e. Reheat the leftovers thoroughly before consuming, either on the stovetop or in the microwave.
Notes
Pre-cut and prepare the ingredients in advance to streamline the cooking process.
Use bone-in, skin-on chicken pieces for added flavor and juiciness.
Toast the pumpkin seeds lightly before adding them to the stew for a nuttier taste.
Adjust the seasoning and spice levels according to personal preference.
Add a squeeze of lime juice or sprinkle chopped cilantro on top before serving for an extra burst of freshness.
Use a slow cooker or Instant Pot for a convenient and hands-off cooking method.
Nutrition
Calories: 1427kcal | Carbohydrates: 18g | Protein: 5g | Fat: 150g | Saturated Fat: 44g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 66g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 946mg | Potassium: 381mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg
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