Jocon | FoodieAtlas

Ingredients

2 lbs chicken thighs or drumsticks, skinless and bone-in
1/4 cup vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
2 cups chicken broth
1 cup tomatillos, husked and chopped (or green tomatoes as a substitute)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
Salt to taste

Instructions

Prepare the Chicken

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

Prepare the Sauce

In the same pot, add the chopped onion, minced garlic, and green bell pepper. Saut√© until the onion is soft and translucent, about 5 minutes.

Stir in the chopped tomatillos, cilantro, and parsley. Cook for another 5 minutes until the tomatillos start to break down.

Add Spices

Stir in the ground cumin, dried oregano, black pepper, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.

Add Liquid and Chicken

Pour in the chicken broth and bring to a boil.

Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.

Finish and Serve

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Adjust seasoning with salt to taste.