Chicken Main

Jocon (guatemalan chicken stew)

Name: Jocon (guatemalan chicken stew) recipe
Yield: 5
Ingredients: 1 cup (200g) long-grain rice; 6 cups (1.5L) good-quality chicken stock; 1/2 cup (150g) sesame seeds, toasted; 1 cup (150g) pumpkin seeds, toasted; 1 bunch coriander, leaves and stems chopped separately; 10 corn tortillas; 1/2 cup (125ml) extra virgin olive oil; 1 onion, finely chopped; 6 garlic cloves, chopped; 4 jalapeños (seeds removed), roughly chopped, plus extra sliced to serve; 2 medium green capsicums (seeds removed), roughly chopped; 790g can tomatillos, drained (from Latin American grocers, some specialty stores, and online); 1.2kg skinless chicken breasts, chopped into 2cm cubes; 2 large avocados, roughly chopped; Juice of 1 lime, plus extra wedges to serve

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by Matt Preston

delicious. senior editor

Mar 10, 2020

Ingredients (15)

1 cup (200g) long-grain rice
6 cups (1.5L) good-quality chicken stock
1/2 cup (150g) sesame seeds, toasted
1 cup (150g) pumpkin seeds, toasted
1 bunch coriander, leaves and stems chopped separately
10 corn tortillas
1/2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, chopped
4 jalapeños (seeds removed), roughly chopped, plus extra sliced to serve
2 medium green capsicums (seeds removed), roughly chopped
790g can tomatillos, drained (from Latin American grocers, some specialty stores, and online)
1.2kg skinless chicken breasts, chopped into 2cm cubes
2 large avocados, roughly chopped
Juice of 1 lime, plus extra wedges to serve

Method

1.

Place the rice in a medium saucepan with 2 cups (500ml) chicken stock. Bring to the boil over medium-high heat, then reduce heat to medium and cook, stirring frequently, for 10-15 minutes until just cooked. Keep warm until ready to use.
2.

Place the sesame seeds and pumpkin seeds in a blender with the coriander stems and whiz to a paste. Add a little water if the mixture is too dry. Set aside.
3.

Tear 2 tortillas into small pieces and cover with 2 cups (500ml) of warmed stock. Set aside.
4.

Place half of the oil in a medium heavy-based frypan over medium-high heat. Add the onion, garlic, jalapeño and capsicum and cook, stirring occasionally, for 5-6 minutes until onion has softened. Transfer onion mixture to a blender with the tomatillos, soaked tortillas and liquid, and half the coriander leaves. Whiz until liquidised. Add hot water or extra stock to loosen if needed.
5.

Heat remaining 1/4 cup (60ml) oil in a large heavy-based saucepan over high heat. Add the chicken and cook, stirring occasionally, for 4-5 minutes until browned. Stir in the crushed seed paste, remaining 2 cups (500ml) stock and tomatillo mixture. Simmer for 10-15 minutes until thickened.
6.

Toss chopped avocado in the lime juice. Toss the remaining coriander leaves through the cooked rice. Divide scoops of cooked rice among preheated bowls and top with avocado. Pour the soup around the rice and scatter with remaining coriander leaves and sliced jalapeño. Serve with remaining warmed tortillas and lime wedges alongside.