Tender chicken braised in a vibrant green sauce of tomatillos, cilantro, pepitas, and green chiles, a signature dish from Guatemala's western highlands.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep plate with sauce pooled
Garnishes: toasted pepitas, cilantro leaves
Accompaniments: white rice, corn tortillas
Instructions
-
1
Simmer chicken in broth 30 min until cooked through. Reserve broth and chicken separately.
-
2
Toast pepitas on a dry comal until puffed and golden. Set aside.
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3
Roast tomatillos, chiles, garlic, and green bell pepper on the comal until charred.
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4
Blend roasted vegetables, toasted pepitas, cilantro, and green onions with 1 cup broth until very smooth.
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5
Pour green sauce into a pot, add 2 cups broth, and bring to a simmer. Cook 15 min.
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6
Add chicken pieces to the sauce, simmer 10 min more. Season with salt and pepper.
Did You Know?
Jocón gets its distinctive green color entirely from fresh herbs and tomatillos, never from food coloring, and every family argues about the correct shade of green.
Chef's Notes
Equipment Tips
- large pot
- blender
- comal
Garnishing
toasted pepitas, cilantro leaves
Accompaniments
white rice, corn tortillas
The Story Behind Jocón
Jocón is one of Guatemala's great pre-Columbian dishes, rooted in Maya seed-thickening techniques. The use of pepitas to create body in the sauce mirrors the technique used in Pepian, but the green tomatillo and cilantro base creates a completely different flavor profile. It showcases the Maya genius of building complex sauces from toasted seeds and fresh produce.
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