Jocon

What it really is

Jocón is a Guatemalan chicken stew served in a green sauce of herbs, peppers and ground seeds.

Jocón belongs to Guatemala’s family of recados, sauces built from ground or blended ingredients and cooked with a protein. In this version, green ingredients such as coriander, spring-onion stalks and green chillies give the sauce its colour and aroma. The chicken cooks in the recado, so the sauce clings to the meat rather than being served as a clear broth. Ground seeds may add body in some versions, but the exact selection and amount vary. The entry describes a chicken preparation without claiming one formula for every household.

The green sauce distinguishes jocón from darker recados such as pepián, though both are part of a wider Guatemalan cooking tradition. The name does not promise a particular heat level: green chillies may be mild or hot, and cooks adjust them. Rice or tortillas can accompany the stew, but should be named separately from the chicken and recado. Seeds or nuts can affect allergen declarations and must be checked with the kitchen. If another protein is used, the menu should state it rather than relying on the usual chicken presentation.

How it's served

Serve the chicken hot with the green recado spooned over it. Keep rice, tortillas and other sides distinct. A generous sauce portion is useful for accompanying the staple, but the plating can vary.

How to write it on the menu

Describe jocón as chicken in green Guatemalan recado. Name the green ingredients and any seeds or nuts used, and confirm the actual chilli level.