Entree: Guatemala – Southern Culinary Region – Pepián (Hearty Guatemalan spiced chicken stew thickened with roasted seeds and toasted bread)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 5 min

Total 1 hr 45 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (mix of thighs and drumsticks)
- 3 tbsp (45 ml) vegetable oil or lard
- 3 medium tomatoes, halved (about 450 g)
- 2 medium tomatillos, husked and halved (about 150 g)
- 2 dried ancho or pasilla chiles, seeded and stems removed
- 1 medium white onion, quartered (about 150 g)
- 4 garlic cloves
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces (about 300 g)
- 1 medium carrot, sliced (about 75 g)
- 1 small chayote, peeled and cut into chunks (about 150 g)
- 1/3 cup (45 g) raw pumpkin seeds, toasted
- 2 tbsp (18 g) sesame seeds, toasted
- 2 slices stale white bread, toasted (about 50 g)
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 cups (960 ml) chicken stock or water, more as needed
- 1 tbsp (15 ml) white vinegar
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Sear the chicken pieces until browned on all sides, about 6–8 minutes. Transfer to a plate and set aside.
2. In the same skillet, add remaining oil. Roast the tomatoes, tomatillos, quartered onion, garlic, and dried chiles until softened and lightly charred, about 8–10 minutes. Remove and let cool slightly.
3. In the skillet or a dry pan, toast the pumpkin seeds and sesame seeds until fragrant and lightly browned, about 3–4 minutes. Transfer to a blender or food processor.
4. Toast the bread slices until very dry and slightly browned; break into pieces and add to the blender with the seeds. Add the cinnamon stick, cloves, cumin, and coriander. Pulse to a coarse paste.
5. Add the roasted tomato mixture to the blender with 1 cup (240 ml) of the chicken stock and blend until smooth, adding more stock if needed to reach a moderately thick sauce consistency.
6. In a large pot, place the seared chicken, chopped potatoes, carrot, chayote, and the blended sauce. Pour in remaining chicken stock (about 720 ml). Add vinegar, salt, and pepper.
7. Bring to a gentle simmer over medium-low heat. Cover and cook 25–30 minutes, or until chicken is cooked through and vegetables are tender. Stir occasionally; add water or stock if the stew becomes too thick.
8. Remove the cinnamon stick and cloves if desired. Adjust seasoning with salt and pepper. If a smoother texture is preferred, use an immersion blender to slightly smooth the sauce while leaving some texture.
9. Serve hot, garnished with chopped cilantro, alongside white rice or warm corn tortillas.