Entree: Guatemala – Northern Culinary Region – Jocón (Guatemalan green chicken stew made with tomatillo, cilantro, green onions, and toasted pumpkin seeds)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 lb (450 g) tomatillos, husked and rinsed (about 8–10)
- 1 jalapeño or serrano pepper, stemmed (seeded for milder heat)
- 1 cup (packed) cilantro leaves and tender stems, approx. 30 g
- 4 green onions (scallions), white and pale green parts, approx. 60 g
- 1/2 cup (70 g) toasted pepitas (pumpkin seeds)
- 2 garlic cloves
- 2 cups (480 ml) low-sodium chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/4 tsp (1 g) ground cumin (optional, traditional in some homes)
- 1 tbsp (15 ml) vegetable oil or butter for finishing
- Cooked white rice, for serving

Instructions

1. Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. In a large Dutch oven or heavy pot, heat 2 tbsp vegetable oil over medium-high heat and brown the thighs 4–5 minutes per side until golden. Transfer to a plate.
2. While the chicken browns, place the tomatillos and jalapeño on a baking sheet and broil or roast at high heat until blistered and softened, about 6–8 minutes, turning once; let cool slightly.
3. In a dry skillet over medium heat, toast the pepitas 2–4 minutes until fragrant and lightly browned; remove and let cool.
4. In a blender or food processor combine the roasted tomatillos and jalapeño, cilantro, green onions, toasted pepitas, garlic cloves, 2 cups chicken stock, lime juice, and cumin if using. Blend until very smooth, adding a splash more stock if needed to reach a pourable sauce.
5. Pour the blended green sauce into the Dutch oven and bring to a gentle simmer. Add the seared chicken thighs back into the pot, skin side up, reduce heat to low, cover partially, and simmer 25–30 minutes until chicken is cooked through and sauce has thickened slightly.
6. Taste and adjust seasoning with salt and more lime juice if desired. Stir in 1 tbsp vegetable oil or butter for sheen if you like.
7. Serve the jocón hot over white rice with extra cilantro or green onions as garnish and warm tortillas on the side.