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Jocón De Pollo

This Guatemalan chicken stew is a cozy dish complete with herbaceous flavors. Serve over rice for a full, easy meal!

Jocón De Pollo


for 4 servings

  • 2 tablespoons olive oil, divided
  • 1 green bell pepper, quartered and seeds discarded
  • ½ yellow onion, quartered
  • 4 large tomatillos
  • 4 garlic cloves
  • 2 cups water
  • 1 corn tortilla, quartered
  • ¼ cup raw pumpkin seeds, plus more for garnish
  • 1 cup cilantro leaves, plus more for garnish
  • 2 large Signature Farms™ Boneless Skinless Chicken Breasts, cubed
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 sprigs fresh thyme
  • 1 teaspoon Signature Select® Garlic Powder
  • 2 fresh bay leaves
  • 1 large russet potato, peeled and diced
  • cooked white rice, for serving

Nutrition Info

  • Calories 293
  • Fat 8g
  • Carbs 27g
  • Fiber 4g
  • Sugar 2g
  • Protein 28g

Estimated values based on one serving size.

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  1. In a large pan over medium heat, add 1 tablespoon olive oil and heat until simmering. Add the bell pepper, onion, tomatillos, and garlic cloves and cook until vegetables are uniformly seared. Add water and bring to a simmer, cooking for 10–15 minutes, until the vegetables are tender.
  2. Meanwhile, in a small skillet over medium heat, toast the tortilla and pumpkin seeds for about 5 minutes, or until golden brown.
  3. Use a slotted spoon to transfer the cooked bell pepper, onion, tomatillos, and garlic cloves to a blender or food processor. Measure out 2 cups cooking liquid from the pot; add 1 cup to the blender and set aside the remaining cup. Add the cilantro leaves, toasted tortilla, and toasted pumpkin seeds to the blender. Blend for about 2 minutes, or until the sauce is smooth. Set aside.
  4. Season the Signature Farms™ Boneless Skinless Chicken Breasts with salt and pepper. In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and heat until shimmering. Add the chicken, thyme sprigs, Signature Select® Garlic Powder, and bay leaves to the hot oil in the skillet and cook, stirring occasionally, for about 6 minutes, or until golden brown. Reduce the heat to low and add the potato. Stir in the sauce and the remaining 1 cup cooking liquid. Cover the skillet and cook for 10–12 minutes, until the chicken is cooked through and the potatoes are tender. Taste and season with salt and pepper.
  5. Ladle the chicken, potatoes, and sauce onto a bed of cooked white rice. Garnish with cilantro leaves and pumpkin seeds.
  6. Serve warm, and enjoy!
Jocón De Pollo