Jocon Chicken

Ingredients:

1/2 cup Pumpkin seeds 1/4 cup Sesame seeds 5 pounds Skinless chicken breasts with bones 1 1/2 pounds of Fresh tomatillos or 2 11-oz cans of tomatillos, drained 1 bunch of Cilantro 3 tablespoons Olive oil 4 large Garlic cloves 3 Jalapeño peppers, seeds and ribs removed 2 Green peppers, seeds and ribs removed 1 White onion Salt and pepper to taste

For the side: Panela cheese Avocado Tortillas White rice Green onions Lime

Ana Bauer, Grad Partner Guatemala

Instructions:

1. Wash all produce, roughly chop cilantro, garlic, onion, jalapeños, and peppers.

2. Toast pumpkin and sesame in a dry non-stick pan over medium heat with constant tossing until lightly browned.

3. Put the toasted pumpkin and sesame seeds in a blender until finely ground.

4. Put chicken and fresh tomatillos in a large pot with salt (2 tbsp) and water (enough to just cover them). (If using canned tomatillos, don’t add them to the pot. They’ll be used later.) Bring to a boil and then lower heat to simmer and cook for 30 minutes.

5. Transfer chicken to a plate and scoop tomatillos into the blender. (If using canned tomatillos, put them into the blender).

6. Set aside 4 cups of the broth and discard the rest.

7. Add cilantro to the blender along with 1 cup of the chicken broth. Puree for 10-15 seconds. Pour the mixture into the pot.

8. Heat 3 tablespoons of oil in a large sauté pan and cook garlic, jalapeño, green pepper and onion over medium heat, stirring frequently, until they start to brown. Add them into the blender, add 1 more cup of strained broth and puree. Pour mixture into the pot with the tomatillos and cilantro. Add the ground seeds to the pot and 2 more cups of strained broth. (Remaining broth can be used to cook rice). Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered until the sauce thickens. Meanwhile, remove chicken from bones and shred it. Add shredded chicken to pot along with salt and fresh pepper, to taste. Simmer gently until heated through.

9. Serve stew in deep bowls, over rice accompanied by panela cheese, corn tortillas, avocado, green onions, lime juice (to your liking).