In celebration of Hispanic Heritage month, Halloween and my love for smoking, I have come up with this recipe for smoked Pollo en Jacon, a variation on a very traditional Guatemalan dish. Um, you need a chicken.
HERE’S THE RUB;
2 Tbsp pumpkin seeds
2 Tbsp sesame seeds
1 tsp non iodized salt
2 Tbsp dried cilantro flakes
1 dried Anaheim chili
1 Tbsp masa harina
Additional ingredients for Pollo en Jacon
2 corn tortillas
1 cup chopped tomatillias
3 scallions chopped
3 cups chicken broth separated
Pull the stalk, seeds and pith from the Anaheim, break it up and place it in a dry frying pan on medium for 1 minute each side
Run all rub ingredients in a processer and then pulverize them in a spice grinder. Be careful not to run either too long or the dry rub will become paste as the seeds heat up and release oils.
Of course, you want to rub this mostly under the skin
Refrigerate overnight, assuming you have a fresh free range bird of about 3 & ½ pounds which do not have the shelf life of those obesogen laden 5 pounders at the supermarket.
Smoke accordingly and serve, or make some Pollo en Jacon;
Let the bird cool, pull all the meat off
Soak 2 chopped corn tortillas in water for about an hour and drain
Run tomatillias, scallions and 1 cup of broth in processor
Place chicken meat, pureed sauce, tortilla pieces and remaining broth in saucepan and simmer for 20 minutes.
You ain't never had chicken soup like this!