Jocon de Pollo

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Prepare the Chicken

• 150g Chicken Thigh
• 1 tsp Olive Oil

Season the chicken pieces lightly with salt and pepper. Heat olive oil in a pot over medium heat and sear the chicken until lightly browned on all sides. Remove and set aside.

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Prepare the Sauce

• 1/2 Green Bell Pepper
• 1/2 Small Onion
• 3 Small Tomatillos
• 2 Garlic Clove
• 10g Cilantro

Heat more olive oil in a skillet over medium heat. Add the chopped green bell pepper, tomatillos (husked, remove outer skin and wash), onion, and garlic. Cook for about 5 minutes or until the vegetables are softened. Add the chopped cilantro and cook for another 2 minutes.

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Blend the Sauce

• 100mL Chicken Stock
• 1 tsp Lemon Juice

Transfer the cooked vegetables to a blender. Add chicken broth and lemon juice and blend into a smooth sauce.

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Combine and Cook

• 100g Potatos
• 30g Frozen Peas
• 5g Cilantro

Return the blended sauce to the skillet. Add the diced potato, peas, and seared chicken from earlier. Add more chicken broth if needed to reach a stew-like consistency. Simmer for about 10-15 minutes or until the potatoes are tender and chicken is cooked. Remove and shred the cooked chicken if preferred and then add it back into the pot. Garnish with more chopped cilantro and serve hot.