Guatemalan Jocon Chicken with Green Rice

Ingredients

• 1 lb boneless chicken thighs
• 1 lb tomatillos, husked and rinsed
• 1/2 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1 cup rice
• 2 tbsp neutral oil
• 1 small onion, quartered
• 4 garlic cloves
• 2 green chilies
• 1 cup chopped cilantro, plus more to serve
• 6 scallions, chopped
• 3 cups chicken broth
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Toast the pumpkin and sesame seeds separately in a dry skillet over medium heat, stirring constantly, for 3 to 4 minutes each, until they pop and turn golden. Watch them; they burn in seconds and a scorched batch ruins the sauce.
2. Grind the cooled seeds to a coarse powder in a spice grinder or food processor.
3. Put the chicken in a pot with the broth, bring to a bare simmer, and poach for 20 minutes, until it reaches 165F (74C). Lift it out and reserve the broth.
4. Char the tomatillos, onion, garlic, and chilies in a dry skillet over high heat for 8 minutes, turning, until blackened in patches and softened.
5. Blend them with the cilantro, scallions, and 1 cup of the reserved broth until smooth and bright green.
6. Heat the oil in the pot, pour in the blended sauce, and fry it for 8 to 10 minutes, stirring, until it darkens and thickens. Frying the purée rather than just simmering it is what removes the raw tomatillo edge.
7. Whisk in the ground seeds and enough broth to loosen it, then simmer for 10 minutes until it coats a spoon. Do not boil hard, or the seeds separate and go grainy.
8. Meanwhile cook the rice in 1 3/4 cups salted broth, covered, for 15 minutes. Return the chicken to the sauce, warm through, and serve over the rice with cilantro and lime wedges.

Allergen note: Contains sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.