Name: Pulique (Chicken in Guatemalan Pulique Sauce)
Prep time: 40 min
Cook time: 55 min
Total time: 105 min
Ingredients: 1 pound chicken thighs; 3 zucchini, thickly sliced; 4 potatoes, cut into chunks; 2 carrots, sliced; 5 cups chicken broth; 1 teaspoon salt; 0.25 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; 0.25 cup olive oil; salt to taste

Pulique (Chicken in Guatemalan Pulique Sauce)

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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.

Recipe by El_Ixto

Published on February 1, 2020

Prep Time:

40 mins

Cook Time:

55 mins

Additional Time:

10 mins

Total Time:

1 hrs 45 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.
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.
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.
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.