The following excerpt is from a March 11, 2010 article published by WSMT TV-Nashville. Click here to read the article in its entirety.
Serves 8
This beloved Guatemalan main course, also called pollo en jocon, is best served over rice with corn tortillas on the side for soaking up the rich and tangy tomatillo and green onion sauce. If you like, use parsley as a flavorful substitute for the cilantro. For a more rustic version, serve the chicken on the bone. This recipe was inspired by microcredit clients who live in the Lake Atitlan region of Guatemala.
INGREDIENTS
1 pound tomatillos, husked and rinsed
4 bone-in, skinless chicken thighs (about 1 1/2 pounds)
2 bone-in, skinless chicken breasts (about 1 1/2 pounds)
1 to 2 jalapeños, stemmed and halved lengthwise…
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