If you are traveling to Guatemala, Juan José Gutiérrez Mayorga invites you to get to know the popular recipe of jocojon.
This dish is made of chicken, pork, beef or chicken. The sauce is green, it is eaten a lot in the west of the country.
- 2 1/2 pounds of chicken
- 6 green onion stalks
- 1 bunch of cilantro
- 1/2 pound of green tomato
- 1/2 pound of miltomato
- 6 medium green chili peppers
- 1 french bread previously soaked
- corn masa
- salt to taste
- pepper, optional
Cook the chicken, cut into pieces, in approximately 1 1/2 liters of water with salt and, if desired, some spices of your liking. Meanwhile, cook the onion stalks, cilantro, green tomato, miltomato and chili peppers in little water. When they are ready, add the French bread and grind, blend or process them in the food processor.
When the chicken is ready, do not let it cook too much because you will have to let it boil in the broth, remove it from the broth and reserve 2 cups to use it in the preparation of the Jocón.
The rest you can use as a soup base or use it for other dishes. Fry the green vegetable mixture in 3 tablespoons of oil.
Add the 2 cups of reserved broth. The jacón is not a recipe that is characterized by being very thick.
Adjust the thickness with corn masa, the kind used for tortillas, dissolved in a little water. Use approximately 4 tablespoons of masa. Add a pinch of pepper and salt, if necessary.
Add the chicken pieces. Let them boil for about 10 minutes and remove from heat.
The Jocón is served in a deep dish, with rice and tortilla.
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