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Chicken In Guatemalan Pulique Sauce

Here's how you make Chicken In Guatemalan Pulique Sauce
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  • Servings: 6
  • Prep: 40m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound chicken thighs
  • 1 1/2 pounds zucchini (3 zucchini, thickly sliced)
  • 1 1/2 pounds potatoes (4 potatoes, cut into chunks)
  • 2 carrots, sliced
  • 5 cups chicken broth
  • 1 teaspoon salt
  • FOR PULIQUE SAUCE
  • 1/4 cup masa harina flour (finely ground corn flour made from corn that's dried)
  • 2 tablespoons water
  • 1 1/2 to 2 pounds tomatoes (6 tomatoes, cored and cut into chunks)
  • 1/2 pound tomatillos (6 large fresh tomatillos, husks removed)
  • 2 cloves garlic, cut in half
  • 1 yellow onion (cut into chunks)
  • 3 dried chile peppers (guajillo chile peppers, stems and seeds removed)
  • Cinnamon stick (one 1 inch piece)
  • 6 whole cumin seed
  • 2 whole cloves
  • 2 black peppercorns
  • 3 tablespoons dried epazote
  • 2 teaspoons achiote seed
  • 1/4 cup olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the chicken thighs, zucchini, potatoes, carrots, chicken broth, and 1 teaspoon of salt into a large pot. Bring to a boil, reduce the heat, and simmer until the chicken is no longer pink and the vegetables are tender, about 20 minutes.

  • Step 2: Remove the chicken and vegetables from the pot, reserving the broth, and set aside.

  • Step 3: Mix the masa harina with water in a small bowl, and let stand until the corn flour has absorbed the water and made a pliable dough, about 10 minutes.

  • Step 4: Form the masa dough into a 2 inch ball. Place the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick, cumin seeds, cloves, peppercorns, epazote, and achiote seed into the broth, bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes.

  • Step 5: Discard the cinnamon stick, and remove the vegetables and dough ball from the broth with a strainer. Place them into a blender, and working in batches if necessary, blend the ingredients until mostly smooth.

  • Step 6: Strain the sauce, and set it aside. Retain about 1/2 cup of broth.

  • Step 7: Heat the olive oil in a large pot over medium heat, and slowly pour the sauce into the hot oil, letting it fry and bubble until it starts to change color, about 3 minutes.

  • Step 8: Add the chicken, zucchini, potatoes, and carrots to the sauce, pour in about 1/2 cup of reserved chicken broth, and stir.

  • Step 9: Season with salt to taste, and simmer over low heat for about 10 minutes to blend the flavors.

We hope you enjoy this recipe!

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