Pulique (Chicken in Guatemalan Pulique Sauce)

El_Ixto 4

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 45 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



Tried this dish as I am also Guatemalan and absolutely loved it. Had some problems tracking the ezapote. Other than delish!!

Served over rice since I was out of potatoe and it was very good. Thanks

All I can say is "Wow!"