Guatemalan Pepián Chicken Stew
Pepián Chicken Stew
Chicken simmered in a toasted seed, dried chili, tomato, tomatillo, and warm spice sauce for a deep, comforting Guatemalan stew.
Pepián is one of Guatemala's defining stews, built from the patient flavor of toasted seeds, dried chiles, tomatoes, tomatillos, and spices. This chicken version keeps the spirit of the dish while using ingredients that are practical for a home kitchen: bone-in chicken pieces, mild dried chiles, pumpkin seeds, sesame seeds, and a thick blended sauce that coats every bite.
The most important step is the toasting. Seeds, chiles, onion, garlic, tortillas, and spices are warmed until fragrant before they are blended with charred tomato and tomatillo. That brief dry heat gives the sauce its nutty depth and helps the stew taste rounded without needing a long list of extras.
Once the sauce is blended, the chicken simmers gently until tender and the vegetables soften in the same pot. Potatoes and green beans make the stew hearty enough for dinner, while fresh cilantro and lime at the table brighten the rich sauce.
Serve pepián with warm corn tortillas or steamed rice so none of the sauce is left behind. The stew also improves after a night in the refrigerator, making it a good make-ahead meal for a weekend dinner or a generous family table.
Nutrition (per serving)
Directions
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1
Season the chicken all over with the kosher salt and black pepper, then let it stand while preparing the sauce ingredients.
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2
Heat a dry Dutch oven or heavy skillet over medium heat. Toast the guajillo chiles and ancho chile for 20 to 30 seconds per side until fragrant and pliable, then transfer them to a bowl and cover with hot water for 15 minutes.
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3
In the same dry pan, toast the pumpkin seeds and sesame seeds, stirring often, until the seeds smell nutty and the sesame turns golden. Transfer them to a blender.
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4
Toast the tortilla pieces until browned in spots, then add them to the blender with the cinnamon, cumin, oregano, and cloves.
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5
Char the tomatoes, tomatillos, onion, and garlic in the same pan until blistered and softened in patches, turning as needed for 8 to 10 minutes.
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6
Drain the soaked chiles and add them to the blender with the charred vegetables and 2 cups of chicken broth. Blend until very smooth, scraping down the sides as needed.
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7
Pour the sauce into the Dutch oven and bring it to a steady simmer over medium heat. Cook for 8 to 10 minutes, stirring often, until the sauce darkens slightly and thickens.
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8
Add the chicken and remaining 2 cups chicken broth. Cover and simmer gently for 25 minutes, turning the pieces once.
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9
Add the potatoes and simmer uncovered for 15 minutes, then add the green beans and cook 8 to 10 minutes more, until the chicken is tender and the vegetables are cooked through.
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10
Taste the sauce for salt, skim excess fat if needed, and serve the stew hot with cilantro, lime wedges, warm tortillas, or rice.
Ingredients
- bone-in skinless chicken thighs and drumsticks:3 lb
- kosher salt:2 tsp
- black pepper:1/2 tsp
- dried guajillo chiles, stemmed and seeded:3
- dried ancho chile, stemmed and seeded:1
- raw pumpkin seeds:1/3 cup
- sesame seeds:3 tbsp
- corn tortillas, torn into pieces:2
- large Roma tomatoes:3
- tomatillos, husked and rinsed:4
- yellow onion, quartered:1
- garlic cloves:4
- ground cinnamon:1/2 tsp
- ground cumin:1 tsp
- dried oregano:1 tsp
- whole cloves:2
- chicken broth:4 cups
- Yukon Gold potatoes, peeled and cut into chunks:1 lb
- green beans, trimmed:8 oz
- fresh cilantro for serving:1/2 cup
- lime wedges for serving:6
Tips & Notes
- Keep the pan dry while toasting seeds and chiles so they brown instead of steaming.
- If the sauce becomes too thick before the chicken is tender, add broth or water a few tablespoons at a time.
- For a smoother sauce, pass the blended mixture through a fine-mesh sieve before simmering.
- Pepián tastes deeper the next day; reheat gently and loosen with a splash of broth.
