Go Back
Guatemalan Jocon de Pollo Recipes

Guatemalan Jocon de Pollo Recipe

5 from 1 vote
Jocon de Pollo is a delightful Guatemalan recipe that showcases the vibrant flavors of the region. It features tender chicken cooked in a rich, aromatic green sauce. The sauce is made using a variety of ingredients such as tomatillos, cilantro, and other flavorful herbs and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 Servings
Course: Dinner, Lunch, Main Course
Cuisine: Guatemalan
Calories: 1610
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs chicken (thighs or drumsticks)
  • 1 pound tomatillos husked and washed
  • 1 cilantro
  • 2 bell peppers green seeded and chopped
  • 1 onion large and chopped
  • 4 garlic cloves minced
  • 4 cups chicken broth
  • 2 jalapenos seeded and chopped
  • 1 tablespoon achiote ground or annatto seeds
  • 2 tablespoons flour all-purpose
  • 2 tablespoons oil
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot: This will be used to cook the chicken and stew. Make sure it has a lid and is large enough to hold all the ingredients.
  • Skillet or frying pan: You will need this to toast and sauté some of the ingredients, such as the spices and vegetables, before adding them to the stew.
  • Saucepan: This will be used to cook the tomatillos and other ingredients for the sauce separately before blending them together. It should be large enough to hold the ingredients and allow for blending.
  • Stockpot or large pot: You may need a separate pot to cook the rice or any other side dishes you plan to serve with the Jocon de Pollo.
  • Optional: Griddle or comal: If you plan to make tortillas from scratch to serve with the stew, you will need a griddle or comal to cook them.

Method
 

  1. In a large pot or Dutch oven, heat the oil over medium heat.
  2. a. Use a deep skillet if you don't have a pot.
  3. b. Ensure the oil is evenly distributed across the pot.
  4. c. Preheat the pot before adding the oil.
  5. d. Make sure the pot is large enough to accommodate all the ingredients.
  6. e. Be cautious when working with hot oil to avoid splatters.
  7. f. Adjust the heat as needed to prevent the oil from smoking.
  8. g. Use a wooden spoon to stir the ingredients in the pot.
Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
  1. a. Stir the onion and garlic occasionally to prevent burning.
  2. b. Cook until the onion turns soft and golden in color.
  3. c. Ensure the garlic is finely minced for better flavor distribution.
  4. d. Use a medium heat setting to avoid burning the onion and garlic.
  5. e. Keep stirring to evenly cook the onion and garlic.
  6. f. Use a spatula to scrape the bottom of the pot to prevent sticking.
  7. g. Adjust the heat as needed to control the cooking process.
Place the chicken pieces in the pot and cook until they are lightly browned on all sides.
  1. a. Make sure the chicken pieces are evenly spaced in the pot.
  2. b. Use tongs or a spatula to turn the chicken pieces for even browning.
  3. c. Ensure the chicken pieces are cooked thoroughly before proceeding.
  4. d. Brown the chicken over medium-high heat for a nice color.
  5. e. Be cautious when handling the hot chicken pieces.
  6. f. Check the internal temperature of the chicken for doneness.
  7. g. Remove any excess fat or skin from the chicken pieces if desired.
Meanwhile, in a blender or food processor, combine the tomatillos, cilantro, green bell peppers, and green chilies. Blend until smooth.
  1. a. Cut the tomatillos into quarters for easier blending.
  2. b. Use fresh and vibrant cilantro leaves for better flavor.
  3. c. Remove the seeds and ribs from the green bell peppers for milder heat.
  4. d. Adjust the amount of green chilies based on desired spiciness.
  5. e. Blend until the mixture has a smooth consistency.
  6. f. Scrape down the sides of the blender or food processor as needed.
  7. g. Taste the sauce and adjust the seasoning if necessary.
Pour the blended mixture into the pot with the chicken. Stir well to combine.
  1. a. Ensure all the chicken pieces are coated with the sauce.
  2. b. Use a spoon or spatula to evenly distribute the sauce.
  3. c. Stir in a circular motion to incorporate the flavors thoroughly.
  4. d. Scrape the sides and bottom of the pot to prevent sticking.
  5. e. Stir gently to avoid breaking up the chicken pieces.
  6. f. Continue stirring until the sauce and chicken are well combined.
  7. g. Maintain a medium heat setting while stirring.
In a small bowl, mix the ground achiote or annatto seeds with the all-purpose flour. Sprinkle this mixture into the pot and stir well to thicken the sauce.
  1. a. Ensure the ground achiote or annatto seeds are evenly distributed in the flour.
  2. b. Mix the ground achiote or annatto seeds with the flour until combined.
  3. c. Sprinkle the mixture gradually to avoid clumping.
  4. d. Stir vigorously to prevent lumps and

Notes

Prepare the ingredients in advance to streamline the cooking process.
Use pre-cut chicken pieces for convenience and quicker cooking.
Keep all the necessary spices and herbs within reach for easy access.
Use a food processor or blender to speed up the blending of the sauce ingredients.
Double the recipe and freeze the extra portions for future meals.
Use a slow cooker or Instant Pot to prepare the Jocon de Pollo with minimal effort.
Add a squeeze of lime juice or a sprinkle of chopped fresh cilantro as a garnish for extra flavor.