Chicken Jocón

🛒 Ingredients

• Chicken thighs and drumsticks 800 g · 1300 kcal
• Tomatillos, husked 400 g · 128 kcal
• Fresh cilantro, roughly chopped 50 g · 11 kcal
• Green onions, white and light green parts 60 g · 19 kcal
• Jalapeño pepper, deseeded (optional for heat) 15 g · 4 kcal
• Garlic cloves 15 g · 22 kcal
• White onion, quartered 150 g · 60 kcal
• Vegetable oil 30 g · 265 kcal
• Chicken broth 480 g · 48 kcal
• Sesame seeds, toasted 9 g · 52 kcal
• Pepitas (pumpkin seeds), toasted 10 g · 57 kcal
• Corn tortilla, torn 30 g · 65 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Brown the chicken pieces on all sides until golden, then remove and set aside. Reduce heat to medium.
3. In the same pot, add tomatillos, green onions, jalapeño, garlic, and white onion. Sauté for 5-7 minutes until softened and slightly charred.
4. Transfer the sautéed vegetables to a blender. Add cilantro, toasted sesame seeds, toasted pepitas, and torn corn tortilla.
5. Pour in chicken broth and blend until you achieve a smooth, vibrant green sauce. If too thick, add a little more broth.
6. Return the browned chicken to the pot. Pour the green sauce over the chicken, stirring to coat.
7. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is tender and cooked through.
8. Adjust seasoning with additional salt and pepper if needed. Serve hot with rice or warm corn tortillas.