Chicken in Jocón Sauce

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 150 g · 248 kcal
• Tomatillos (miltomates) 125 g · 40 kcal
• Fresh Cilantro 10 g · 2 kcal
• Green Onions (scallions) 20 g · 6 kcal
• Serrano Pepper 5 g · 2 kcal
• White Onion 30 g · 12 kcal
• Garlic Cloves 8 g · 12 kcal
• Toasted Sesame Seeds 3 g · 17 kcal
• Toasted Pumpkin Seeds (Pepitas) 3 g · 16 kcal
• Chicken Broth 200 g · 20 kcal
• Vegetable Oil 5 g · 44 kcal
• Masa Harina 8 g · 29 kcal

👨‍🍳 Instructions

1. Boil chicken thighs in salted water or chicken broth until cooked through, about 20-25 minutes. Remove chicken, shred or chop into bite-sized pieces, and set aside, reserving the broth.
2. In a dry pan, toast tomatillos, serrano pepper, white onion, green onions, garlic cloves, sesame seeds, and pumpkin seeds until lightly charred and fragrant. This step enhances their flavor.
3. Transfer the toasted ingredients, fresh cilantro, and a cup of the reserved chicken broth to a blender. Blend until a smooth, vibrant green sauce is formed, adding more broth if needed to reach desired consistency.
4. Heat vegetable oil in a large pot or Dutch oven over medium heat. Pour in the blended green sauce and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
5. In a small bowl, whisk masa harina with a few tablespoons of the reserved chicken broth to create a smooth slurry. Slowly add the slurry to the simmering sauce, whisking constantly to thicken it.
6. Add the shredded or chopped chicken back into the thickened sauce. Simmer for another 10-15 minutes, allowing the chicken to absorb the rich flavors of the jocón sauce. Taste and adjust seasoning with salt if needed.
7. Serve Pollo en Jocón hot, traditionally with white rice or corn tortillas. Garnish with a little fresh cilantro if desired.