Guatemalan-Style Green Chicken Stew
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Loading... - Darby Hughes
- 15 Jul 2022
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For this Guatemalan-inspired stew (Jocón de Pollo), we've added shredded chicken to a bright, spicy green pepper sauce, and thickened it with toasted seeds and tortilla. Serve over brown rice with a sprinkle of coriander.
Ingredients
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320g British chicken thighs
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20g coriander
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1/2 tsp dried chilli flakes
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1 pepper
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1 bag of pumpkin seeds (30g)
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1 green chilli
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1 toasted sesame seed sachet (5g)
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1 lime
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1 chicken stock mix sachet (11g)
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6 seeded tortillas †
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100g brown rice
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2 spring onions
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2 garlic cloves
You’ll also need
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6, and boil a kettle
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite
Once cooked, drain, then return it to the pot and keep covered until serving
Meanwhile, add half of the seeded tortillas to a baking tray and put in the oven for 4-5 min or until they are beginning to crisp (the rest will be put in the oven later)
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat
Once hot, add the pumpkin seeds and sesame seeds and cook for 2-3 min or until toasted and beginning to pop, then remove from the heat
Tip: Watch them like a hawk so they don't burn!
While the seeds are toasting, crush the garlic open by squashing with the side of a knife and discard the skins
Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon)
Trim 1 [2] spring onion[s] and cut the pepper[s] in half (scrape the seeds and pith out with a teaspoon). Read More...
