I am looking for the recipe and technique to make this Mexican dish?

“Enjococado” is often found in conjunction with chicken, or “pollo”.

The word “Enjococado” had me stumped, and I realized it is probably an

evolution/transformation/misspelling of “en Jocoque“ or

“enjocoque”.

The actual recipe for the sauce itself is very hard to find! I think you might actually have to experiment using sour cream and whipping cream with garlic and guajillo peppers

Pollo en Jocoque (Chicken in Yogurt)

4 to 6 persons

1 mandarina (a manarina is somewhere between

an orange and tangerine and more sour)

1 orange (large)

3 large garlic cloves

3 green onions

2 -3 red poblano chiles

3 tbl olive oil

1 cup cooking oil

2 cups jocoque (jocoque is a type of yogurt

that is close to "creme fraiche")

2 lb chicken pieces

1 cup sliced almonds (soak in hot water and

remove skins)

Preparation:

1) Wash chicken and dry well

2) Char chiles over open flame or in frying

pan and place in plastic bag for 5 minutes

to sweat.

3) Remove from bag and remove charred skin,

inside veins and seeds.

4) Heat cup of oil until very hot and fry

chicken until done and remove from pan..

5) Remove remaining oil from pan, leaving

chicken residue and add olive oil to same

pan.

6) Chop garlic. onion, almonds and chiles

and sauté in olive oil until done.

7) Add chicken, orange and mandarina juice

and cook for 10 minutes, stirring gently so

as not to break up chicken.

8) Add jocoque and salt to taste (do not

add pepper)

** you can add more juice or jocoque to

taste as you play with the recipe

Pollo en Jocoque (Chicken in Yogurt)

4 to 6 persons

1 mandarina (a manarina is somewhere between

an orange and tangerine and more sour)

1 orange (large)

3 large garlic cloves

3 green onions

2 -3 red poblano chiles

3 tbl olive oil

1 cup cooking oil

2 cups jocoque (jocoque is a type of yogurt

that is close to "creme fraiche")

2 lb chicken pieces

1 cup sliced almonds (soak in hot water and

remove skins)

Preparation:

1) Wash chicken and dry well

2) Char chiles over open flame or in frying

pan and place in plastic bag for 5 minutes

to sweat.

3) Remove from bag and remove charred skin,

inside veins and seeds.

4) Heat cup of oil until very hot and fry

chicken until done and remove from pan..

5) Remove remaining oil from pan, leaving

chicken residue and add olive oil to same

pan.

6) Chop garlic. onion, almonds and chiles

and sauté in olive oil until done.

7) Add chicken, orange and mandarina juice

and cook for 10 minutes, stirring gently so

as not to break up chicken.

8) Add jocoque and salt to taste (do not

add pepper)

** you can add more juice or jocoque to

taste as you play with the recipe

Well I was about to give you an answer but I see you've already gotten them. lol