Chicken In Guatemalan Pulique Sauce
Created by ForeverMama on July 3, 2017
- Servings: 6
- Prep Time: 40m
- Cook Time: 60m
- Recipe #26377
Ingredients
- 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
How to Make
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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.
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Step 2: Remove the chicken and vegetables from the pot, reserving the broth, and set aside.
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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.
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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.
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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.
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Step 6: Strain the sauce, and set it aside. Retain about 1/2 cup of broth.
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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.
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Step 8: Add the chicken, zucchini, potatoes, and carrots to the sauce, pour in about 1/2 cup of reserved chicken broth, and stir.
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Step 9: Season with salt to taste, and simmer over low heat for about 10 minutes to blend the flavors.
Nutritional Facts
- Serving Size: 1 (841.9 g)
- Calories 724.7
- Total Fat - 47.3 g
- Saturated Fat - 7 g
- Cholesterol - 74.1 mg
- Sodium - 1291.2 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 14 g
- Sugars - 15.8 g
- Protein - 29.9 g
- Calcium - 136 mg
- Iron - 5.9 mg
- Vitamin C - 132.2 mg
- Thiamin - 1 mg