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1
For the chicken:
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In a medium pot, combine the water, celery, carrot, onion, and garlic, and start cooking at medium temperature.
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3
Meanwhile, wash and pat-dry the chicken fillets. Sprinkle some salt and freshly ground black pepper on both sides.
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In a large skillet, heat the oil and sear the chicken fillets on both sides and incorporate them to the pot (when the liquid is boiling). Rectify the season and cook for about 15 minutes.
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5
Remove the cooked chicken fillets and set aside. Reserve the chicken stock, preferably strained, for the sauce.
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6
For the Jokom Sauce:
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Blend or process together all the sauce ingredients and when the mixture is thick and smooth, pour into a medium pot and bring it to a boil at medium temperature. If necessary, rectify the season.
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When the sauce starts to boil, add the chicken fillets, low the temperature and let all simmer together for about 5 minutes to allow the flavors to mingle.
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To Serve:
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Garnish the chicken with lightly toasted pumpkin seeds and a sprout of coriander leaves.
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11
I love it with Guatemalan-style rice pilaf (long grain rice with peas and fine juliennes of carrots, string beans, and red bell pepper).
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Extra Tips:
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If your sauce is not smooth, try using a hand blender while simmering. A good hand blender is one of the most useful kitchen gadgets.
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If you are going to serve it as an appetizer, try to make the sauce thicker (either adding more pumpkin seeds or reducing the chicken stock).
