Pulique Chicken In Guatemalan Pulique Sauce Food

PULIQUE (CHICKEN IN GUATEMALAN PULIQUE SAUCE)

Pulique (Chicken in Guatemalan Pulique Sauce) image

Pulique is a common dish of the Guatemalan highland. I love pulique, and I hope others will love it too! This is my family's recipe.

Provided by El_Ixto

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h45m

Yield 6

Number Of Ingredients 21

Ingredients

1 pound chicken thighs
3 zucchini, thickly sliced
4 potatoes, cut into chunks
2 carrots, sliced
5 cups chicken broth
1 teaspoon salt
¼ cup masa harina flour
2 tablespoons water
6 tomatoes, cored and cut into chunks
6 large fresh tomatillos, husks removed
2 cloves garlic, cut in half
1 onion, cut into chunks
3 dried guajillo chile peppers, stems and seeds removed
1 (1 inch) piece cinnamon stick
6 whole cumin seeds
2 whole cloves
2 black peppercorns
3 tablespoons dried epazote
2 teaspoons achiote seed
¼ cup olive oil
salt to taste

Steps:

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. Remove the chicken and vegetables from the pot, reserving the broth, and set aside.
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. 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.
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. Strain the sauce, and set it aside. Retain about 1/2 cup of broth.
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. 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.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 46.1 g, Cholesterol 42.6 mg, Fat 18.1 g, Fiber 8.8 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 467.2 mg, Sugar 11.1 g

PULIQUE

Pulique image

Pulique is a thick meat and vegetable stew, which can be made with chicken, beef or pork. It is known as one of the national dishes of Guatemala.

Provided by Nita Ragoonanan

Categories Main Course

Time 1h30m

Number Of Ingredients 18

Ingredients

10 cups salted water
1 chicken (, cut into pieces)
1 lb tomatoes (, peeled)
4 oz. tomatillos (, peeled)
1 guajillo chili (, grilled and peeled)
2 teaspoons masa harina ((nixtamalized maize flour))
1 branch epazote
1 onion (, chopped)
3 cloves garlic (, chopped)
2 small red bell peppers (, chopped)
½ bunch cilantro (, chopped)
⅓ cup rice
¼ teaspoon annatto powder
1 chayote (, diced)
3 oz. green beans
2 potatoes
Salt
Black pepper

Steps:

Cove the rice with water and set aside for 1 hour.
Cook the chicken over medium heat in the 10 cups of salted water for 45 minutes after boiling point is reached.
Drain the rice.
Grind the tomatoes, tomatillos, onion, garlic, bell peppers and rice.
Add this mixture to the broth and the chicken and mix well.
Add the branch of epazote, cilantro and chayote. Mix well.
Add the green beans, the potatoes, the annatto.
Add the masa harina, season with black pepper, and mix well.
Cover and boil over low heat for 10 minutes, stirring regularly.
Adjust the seasoning.
Remove the epazote branch and serve immediately.

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