Pulique de Pollo Guatemalteco

Experience the authentic taste of Guatemala with this traditional Chicken Pulique. A hearty stew that combines tender chicken with a medley of vegetables in a rich, flavorful sauce. Perfect for a cozy meal at home, this dish is both comforting and exotic, bringing the vibrant flavors of Central America to your table.

Ingredients

🍗 8 pieces of bone-in, skin-on chicken mix of thighs and drumsticks
🥔 3 medium potatoes, peeled and cut into large chunks
🥕 2 large carrots, peeled and cut into large diagonal pieces
🎃 1 large güisquil chayote, peeled and cut into 8 pieces
🌿 1 cup of ejotes green beans, trimmed and cut in half
🧅 1/2 large white onion, chopped for blending
🌶️ 1/2 medium red bell pepper, chopped for blending
🍈 3 small miltomates tomatillos, chopped for blending
🍅 5 large tomatoes, chopped for blending
🧄 5 cloves garlic, peeled, for blending
🌶️ 2 dried chiles guaque Guajillo peppers, stemmed, deseeded, and rehydrated in water for blending
🌰 1/2 teaspoon whole pimienta gorda o de Castilla allspice Brand: Badia
🍞 1 small pan duro hard bread, sliced into pieces for blending
🌿 1 small bunch cilantro, tied, for cooking chicken
🌿 1 large bunch fresh apazote epazote, tied, for adding to the stew
🧂 Salt to taste
🌼 1/2 teaspoon ground achiote annatto Brand: El Guapo
💧 Approximately 6.5-7.5 cups water for boiling chicken and soaking chiles and blending sauce

Instructions

1- Boil Chicken:

In a large pot, bring 4-5 cups of water to a boil.
Add the chicken pieces, cilantro, and a pinch of salt.
Cover and cook until chicken is cooked through.

2- Soak Spices:

In a glass measuring cup, soak the allspice and guajillo peppers in 1 cup of water to soften them.

3- Prepare Vegetables:

Chop potatoes, güisquil chayote, carrots, and green beans.
Keep them in a bowl of water to prevent browning.

4- Prepare Sauce Ingredients:

Chop onion, tomatillos, bell pepper, garlic, tomatoes, and bread for blending.

5- Blend the Sauce:

In the JULIISA blender, combine all sauce ingredients along with the soaked spices and water.
Add 1.5 cups of fresh water.
Blend until smooth.

6- Combine and Cook Stew:

Pour the blended sauce into the pot with the boiled chicken.
Stir in carrots and achiote.
Boil briefly.
Add güisquil chayote and green beans. Stir.
Add potatoes and tie epazote bunch.
Cover and cook until vegetables are tender.

7- Serve:

Once done, serve hot in a white ceramic bowl with a side of white rice, a slice of avocado, and a lime wedge.
Enjoy with tortillas if desired.

Prep Time: 20-30 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 20 minutes to 1 hour 45 minutes
Servings: 4-6 people
Equipment: Large Pot with lid, Chef's Knife, Cutting Board, Glass Measuring Cup Brand: Anchor Hocking, Blender Brand: JULIISA, Metal Tongs, Fine Mesh Strainer, Electric Stove