Jocón Recipe - Guatemalan Chicken in Salsa Verde

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Green tomatoes provide a similar tartness and texture.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers offer sweetness without the heat.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber, while store brands can be budget-friendly.

Put 2.5 liters of water into a large pot.

Prep tomatillos by removing the husk and quartering the large ones and halving the small ones.

Add the tomatillos to the water in the pot.

Add 1 kilo of chicken breasts to the pot.

Season with 2 teaspoons of salt and bring to a boil.

Let it simmer for about 30 minutes.

Toast pumpkin seeds and sunflower seeds until golden brown and aromatic, then pulse in a food processor until powder-like.

Remove chicken and tomatillos from the pot, and shred the chicken into a separate bowl.

Add a full bunch of cilantro to the tomatillos and blend together to create a sauce.

In a clean pot, heat 3 tablespoons of olive oil.

Add sliced white onion and a few cloves of garlic, then sauté until soft.

Add 3 jalapeños and sauté until soft.

Add the tomatillo sauce, toasted ground seeds, and a few cups of reserved water from boiling the chicken and tomatillos.

Add the shredded chicken and season to taste with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level: