In Guatemala it is called Jocon de Pollo, and it's delicious.
I had never cooked with tomatillos before and as I can't buy fresh ones where I live, so I bought tinned ones. The sauce was really green, but really nice. I love trying new things and dishes like this is the reason why.
My family loved this, they keep requesting I make it again, I hope you love it to.
450g chicken thighs, chopped into bite size pieces
Salt & pepper, to taste
4 garlic cloves, chopped
1 large white onion, roughly chopped
4-5 medium-sized tomatillos, hulled and quartered (use tinned tomatillos, if needed)
1 green capsicum, roughly chopped
3 jalapeño chillies, deseeded and sliced
1 bunch coriander, roughly chopped
1 bunch shallots, chopped
1/4 cup sesame seeds, toasted and then ground
2 cups chicken stock
Sliced fresh shallots
Start by putting a deep frying pan over medium-high heat. When it's heated up, add in your sesame seeds and dry-toast them for 1-2 minutes until they start to brown.
When the seeds have browned, remove them from the pan and set them aside, until needed.
Add a teaspoon of olive oil into your pan, add the onions. Cook the onions, for 1-2 minutes as they begin to sweat and become translucent.
As the onions soften, add in your garlic, jalapenos, capsicum, tomatillos, coriander and half of the shallots into the pan as well. Mix everything well together and cook for 3-4 minutes as everything begins to soften.
Add in your stock and cook everything together for another 5 minutes before taking your pan off the heat. Taste for seasoning.
Carefully transfer your mixture and the toasted sesame seeds into a blender or food processor, then blitz everything until you get your thickened sauce for jocon de pollo. Set aside until needed.
Take the same frying pan back onto your stovetop at medium high heat, and add a tablespoon of olive oil.
When the oil's nice and hot, add in your chicken and begin to sear for 3-4 minutes. Re-season your chicken with salt and pepper along the way.
Now add your green sauce back into the pan and cover your chicken completely with it.
Reduce the heat to a medium-low setting, and simmer the entire jocon de pollo together for about 15 minutes.
Serve hot with sour cream, extra sliced shallots, some lime wedges and some cooked rice.
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