Guatemalan jocón de pollo with tomatillo sauce over white rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Guatemalan jocón de pollo with tomatillo sauce over white rice

Guatemalan jocón de pollo with tomatillo sauce over white rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 700 Calories/Serving

20 Minutes

A long-standing customer asked us to develop this recipe for her favorite Guatemalan dish, jocón de pollo, a chicken stew with deep Mayan roots.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup long-grain white rice
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 3 organic scallions
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 organic lime
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • 3 tablespoons dry-roasted pumpkin seeds
Ingredient IQ
Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in everything from stews to salsas.

Nutrition per serving

Calories 700, Total Fat 35g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 220mg (10% DV), Total Carb. 67g (24% DV), Fiber 16g (57% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, scallions, and as much jalapeño as you like and cook, stirring occasionally, until the chicken is browned but not yet cooked through, 2 to 4 minutes. Meanwhile, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the dish

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
  • Remove any coarse stems from the cilantro sprigs. Set aside the sprigs for garnish.
To the pan with the chicken, add the tomatillo simmer sauce base, 1 tablespoon [2 TBL] lime juice, and ½ cup [1 cup] water and season with salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the chicken and tomatillo sauce. Garnish with the avocado, cilantro sprigs, and pumpkin seeds and serve with the lime wedges.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Juice the lime.
  • Scoop out the avocado.
  • Garnish the dish.
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