Pulique (Chicken in Guatemalan Pulique Sauce)


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.

Prep Time:
40 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hrs 45 mins
6 servings


  • 1 pound chicken thighs

  • 3 zucchini, thickly sliced

  • 4 potatoes, cut into chunks

  • 2 carrots, sliced

  • 5 cups chicken broth

  • 1 teaspoon salt

For Pulique Sauce:

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

407 Calories
18g Fat
46g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 407
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 18%
Cholesterol 43mg 14%
Sodium 467mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 9g 31%
Total Sugars 11g
Protein 19g
Vitamin C 97mg 486%
Calcium 79mg 6%
Iron 4mg 21%
Potassium 2126mg 45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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