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Jocón de pollo is a traditional dish hailing from Huehuetenango. The dish is made with a combination of chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, scallions, chili peppers, and corn tortillas that are chopped, soaked in water, and drained.
The dish is heavily influenced by Mayan culture and it's very popular with the Mayan population. This chicken stew in a green sauce made with cilantro and tomatillos that's thickened with sesame and pumpkin seeds and tortillas is usually served with rice and avocado slices on the side.
MAIN INGREDIENTS
Arroz con camarones y pollo is a traditional dish originating from Costa Rica. The dish is usually made with a combination of rice, chicken, shrimp, onions, tomatoes, garlic, hot peppers, coriander, achiote paste, oil, salt, and pepper. The shrimp and chicken pieces are boiled in separate pots, and the rice is then cooked in the leftover cooking liquid of both the chicken and the shrimp.
The tomatoes are chopped and fried in oil with hot peppers, onions, garlic, achiote, salt, and pepper. Shrimp and chicken are added to the mixture and cooked for a few minutes, and the rice is then added to the dish until it absorbs some of the liquid.
Belizean rice and beans with stewed chicken is the national dish of Belize. Simple and cheap ingredients that make the dish are taken to another level by the skillful addition of various spices, with each cook making the dish a little bit different than another.
Rice and beans are sweetened with the addition of coconut cream in which the two are cooked, and the dish can be bought on numerous street corners from street-side sellers in Belize. Although rice and beans are considered a Creole dish, today it's eaten by numerous people and is a staple of Latin food.
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Pollo en crema is a popular Guatemalan dish that is also enjoyed in El Salvador and Mexico. It consists of chicken breasts that are drenched in a rich, creamy sauce made with loroco (edible green flowers), chayote or zucchini, yellow potatoes, green chile peppers, onions, and cream.
This comforting, lightly spicy dish is often served with rice and corn tortillas on the side.
Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed.
This tamal is often made with recaudo sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better.
MOST ICONIC Tamal de pollo
MAIN INGREDIENTS
Kak'ik is a Guatemalan stew made with turkey leg as the star ingredient. It also contains tomatoes, tomatillos, onions, bell peppers, and variety of spices such as annatto, Cobanero chile peppers, and coriander. In Cobán, the origin place of kak'ik, it can be found on almost every restaurant's menu.
The word ik in the name of the dish means spicy in Q'eqchi, referring to the spicy Cobanero chiles. The stew is traditionally served with rice and tamales which have been steamed in banana leaves. It is recommended to garnish the dish with chopped mint leaves before serving.
MOST ICONIC Kak'ik
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