Recipe for cooking jocon

Recipes from Peru, Brazil and South America :: South American Main Dish Poultry

1 chicken, cut into serving pieces,
    loose skin and fat discarded
4 c. water
1 tsp. salt
2 tortillas, sliced
1 Tbsp. pepitoria (squash seeds)
1/2 c. sesame seeds
1 c. cilantro, packed
1 c. sliced scallions, green part only
1/2 c. sliced tomatillos
1 to 2 tsp. hot green chile slices
1 Tbsp. corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 1/2 an hour.

Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 mins.

Prepare sauce in processor. Grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 c. of the reserved broth. Add the soaked tortillas and process to a smooth paste.

Brown the chicken pieces in oil over moderate heat for 5 mins.

Add the green sauce and the balance of the broth, about 2 c.. Simmer over low heat for 15 mins., until the sauce is reduced to a thick, rich, green consistency.

Serve warm.

Serves 4.