Pulique (Chicken in Guatemalan Pulique Sauce)

Name: Pulique (Chicken in Guatemalan Pulique Sauce)
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons achiote seed; 2 black peppercorns; 2 carrots, sliced; 1 liters chicken broth; 454 grams chicken thighs; 3 dried guajillo chile peppers, stems and seeds removed; 1 stick (1 inch) piece cinnamon; 3 Tbsps dried epazote; 2 cloves garlic, cut in half; 59 milliliters masa harina flour; 59 milliliters olive oil; 1 onion, cut into chunks; 4 potatoes, cut into chunks; 6 servings salt to taste; 6 larges fresh tomatillos, husks removed; 6 tomatoes, cored and cut into chunks; 2 Tbsps water; 6 whole cumin seeds; 3 zucchini, thickly sliced

Pulique (Chicken in Guatemalan Pulique Sauce) might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 436 calories, 21g of protein, and 24g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of tomatillos, peppercorns, epazote, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Chicken Thighs

Chicken Broth

Vegetable

Potato

Zucchini

Carrot

Whole Chicken

Salt

Equipment you will use

Pot

Remove the chicken and vegetables from the pot, reserving the broth, and set aside.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Equipment you will use

Pot

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. Form the masa dough into a 2 inch ball.

Ingredients you will need

Corn Flour

Dough

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Guajillo Pepper

Cinnamon Stick

Cumin Seeds

Peppercorns

Tomatillos

Vegetable

Tomato

Annatto

Epazote

Clove

Garlic

Broth

Dough

Onion

Discard the cinnamon stick, and remove the vegetables and dough ball from the broth with a strainer.

Ingredients you will need

Cinnamon Stick

Vegetable

Broth

Dough

Equipment you will use

Sieve

Place them into a blender, and working in batches if necessary, blend the ingredients until mostly smooth. Strain the sauce, and set it aside. Retain about 1/2 cup of broth.

Ingredients you will need

Broth

Sauce

Equipment you will use

Blender

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.

Ingredients you will need

Olive Oil

Sauce

Cooking Oil

Equipment you will use

Pot

Add the chicken, zucchini, potatoes, and carrots to the sauce, pour in about 1/2 cup of reserved chicken broth, and stir. Season with salt to taste, and simmer over low heat for about 10 minutes to blend the flavors.

Ingredients you will need

Chicken Broth

Potato

Zucchini

Carrot

Whole Chicken

Sauce

Salt