Pulique de Pollo: Guatemalan Stewed Chicken
A delicious chicken stew bursting with the flavours of fresh market vegetables and herbs. It's a traditional Mayan dish enjoyed at celebrations and on Guatemalan holidays.
Servings: 4 servings
Calories: 452kcal
Ingredients
- 1 pound beef bones optional
- 1 pound chicken organic or yellow skin
- 4 potatoes peeled and halved
- 1 1/2 huisquil rinse to remove stickiness
- 2 cups masa corn flour wet
- 6 small tomatoes
- 1/ 2 teaspoon achiote paste
- One bunch each of fresh cilantro, hierba buena (fresh mint) and green onion
Instructions
- Simmer the beef bones (in water to cover) with 3 leaves of hierba buena, cilantro and a green onion for one hour;
- Simmer chicken (in enough water to cover) with 3 leaves of hierba buena, cilantro and a green onion for 30 minutes. Remove chicken and reserve;
- Add the vegetables to the chicken broth and simmer until tender but not mushy;
- Strain the beef and vegetables reserving the liquid;
- Shape the masa into 6 small balls of dough;
- Liquify the achiote with 3 tomatoes, 3 balls of masa and the liquid from the beef and chicken. Add more balls of masa if it looks watery;
- Strain the tomato mixture into a pot on the stove;
- Simmer, stirring continuously for 15 minutes. Add more liquid if it gets too thick.
- The key to success for pulique de pollo is in the stirring. According to Olga, it's important to simmer the sauce until it's the colour of a mandarin orange. She was vigilant in this task, not removing the spoon from the pot for even a minute.
Notes
- The key to success for pulique de pollo is in the stirring. According to Olga, it's important to simmer the sauce until it's the colour of a mandarin orange. She was vigilant in this task, not removing the spoon from the pot for even a minute.
Nutrition
Calories: 452kcal | Carbohydrates: 70g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 63mg | Potassium: 1185mg | Fiber: 9g | Vitamin A: 385IU | Vitamin C: 28.2mg | Calcium: 147mg | Iron: 11.7mg