Guatemalan Chicken Coconut Pollo Con Leche De Coco Recipes

JOCON DE POLLO (GUATEMALAN CHICKEN WITH TOMATILLO)

Steps:

• 1. Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.
• 2. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then shred it with your fingers. Set aside.
• 3. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.
• 4. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.
• 5. Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.
• 6. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

GUATEMALAN CHICKEN & COCONUT - POLLO CON LECHE DE COCO

Steps:

• Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently.
• Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote.
• Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.