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
Cooking Tips
- Use bread as a thickener, or substitute with flour, masa, or tortillas.
- Soak allspice and guajillo peppers for a smoother sauce.
- Add vegetables in stages based on cooking time for the perfect texture.
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Magali Giron: https://www.youtube.com/@magaligiron