Cack-Ik: Guatemalan Spiced Chicken

Welcome to the Pan American Table, a weekly series profiling two meals from throughout the Americas

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Mysterious Guatemalan chicken, feeds a family of four.  To complete this meal use Gallo Pinto – recipe above.


One Whole Chicken Cut into Pieces, use half chicken, save rest for tomorrow

Miltomates (Tomatillo)

6 tomatoes

2/3 Head of Garlic, cloves skinned

3 Chiles guaques or other Chile (I used Serrano)

2 cinnamon sticks

1 teaspoon dried herbs (oregano, mint, thyme)

Handful of Cilantro

Handful of Scallions


Simmering Chicken in Garlic and Spice

1. In a medium pot, place chicken, garlic and cinnamon, fill with water to cover chicken, bring to a boil and simmer

Roasting for the Sauce

2. Meanwhile, roast tomatoes, tomatillos, chilies, and cilantro on a roasting pan in the oven at 400 for about 20-30 min.  Make sure cilantro does not burn and the tomato and chili skin has begun to blister.

Saucing the Roast

3. Once thoroughly roasted, liquefy ingredients in food processor

Simmering with the Roasted Sauced

4. Add liquid roast to simmering chicken, bring to boil and simmer until the chicken is fully cooked, should take around 10-20 min.  Remove Chicken from broth and serve with Gallo Pinto, shredded carrots, and tortillas


Conserve broth in fridge for the next episode

Recipe adapted from:

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