Pollo en Jocón - Easy Chicken Stew Recipe

Ever wondered what a taste of Guatemala feels like? Get ready to embark on a vibrant culinary journey with Pollo en Jocón, a truly special chicken stew with chicken thighs that's a cornerstone of Guatemalan cuisine! This isn't just any easy chicken stew; it's a dish celebrated for its stunning green hue, rich flavors, and comforting warmth. While many cultures boast their own beloved chicken thigh stew recipes, Jocón stands out with its unique blend of tomatillos, cilantro, and toasted pumpkin seeds creating a sauce that's both tangy and earthy.
Perfect for both a cozy family dinner on a busy weeknight or an impressive meal for special occasions, Pollo en Jocón is a fantastic one-pot chicken solution. We're talking tender, juicy chicken thighs swimming in an incredibly flavorful, silky sauce. Forget bland dinners; this easy flavorful chicken recipe brings a burst of fresh ingredients and traditional techniques right to your kitchen. Whether you're a seasoned chef looking for the best chicken stew recipe ever or a beginner eager to try easy and simple chicken recipes, this guide will walk you through creating an authentic taste of Guatemala without any fuss. Get ready to discover your new favorite chicken stew with chicken thighs!

Ingredients

• For the Chicken:
• 6-8 bone-in, skin-on chicken thighs (about 2.5-3 lbs total)
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• For the Jocón Sauce:
• 1.5 lbs fresh tomatillos, husked and rinsed (about 10-12 medium)
• 2 large jalapeño peppers (or 1 serrano for more heat), stems removed
• 4 scallions (green onions), roughly chopped
• 1 large bunch fresh cilantro (about 1 cup packed), stems and leaves
• ¼ cup raw pepitas (pumpkin seeds)
• ¼ cup sesame seeds
• 1 slice of white bread, torn into pieces (stale is fine!)
• 2 cloves garlic, peeled
• ½ medium white onion, roughly chopped
• 2 cups chicken broth (low sodium preferred)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Pinch of dried oregano (optional)

Directions

1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Season generously on all sides with 1 teaspoon salt and ½ teaspoon black pepper.
2. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 3-5 minutes. Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
3. Prepare the Sauce Base (Dry Roast): Reduce heat to medium. Add the pepitas, sesame seeds, and torn bread to the same pot. Toast, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Be careful not to burn! Remove from the pot and set aside.
4. Sauté Aromatics: Add the chopped white onion, garlic, scallions, and jalapeños (or serrano) to the pot. Sauté for 5-7 minutes until the onion is softened and translucent.
5. Cook Tomatillos: Add the husked and rinsed tomatillos to the pot with the sautéed aromatics. Cook for 8-10 minutes, stirring occasionally, until the tomatillos soften and burst, releasing their juices.
6. Blend the Sauce: Transfer the cooked tomatillos, sautéed aromatics, and the toasted pepitas, sesame seeds, and bread to a blender. Add the fresh cilantro, ground cumin, ground coriander, dried oregano (if using), and 1 cup of chicken broth. Blend until completely smooth. You want a creamy, vibrant green sauce. If it's too thick to blend, add a little more chicken broth, a tablespoon at a time.
7. Simmer the Stew: Pour the smooth green sauce back into the Dutch oven. Stir in the remaining 1 cup of chicken broth. Bring the sauce to a gentle simmer over medium heat.
8. Add Chicken Back: Carefully return the seared chicken thighs to the simmering sauce. Ensure the chicken is mostly submerged.
9. Cook to Perfection: Reduce the heat to low, cover the pot, and let the chicken stew simmer for 30-40 minutes, or until the chicken is fork-tender and cooked through (internal temperature of 165°F / 74°C).
10. Adjust & Serve: Taste the stew and adjust salt and pepper if needed. The sauce should be thick enough to coat the back of a spoon. If it's too thin, simmer uncovered for an extra 5-10 minutes. Serve hot!