Guatemalan Chicken Pepián

Pepián develops its depth from toasted tomatoes, chiles, seeds and spices. This chicken and potato version preserves the traditional character with an accessible method.

Recipe details

• Prep time: 25 min
• Cook time: 55 min
• Total time: 1 hr 20 min
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $3.20

Ingredients

• 3 lb (1.35 kg) chicken thighs
• 1 1/2 teaspoons salt
• 6 cups water or broth
• 4 Roma tomatoes
• 1 onion, quartered
• 3 garlic cloves
• 2 dried guajillo chiles, seeded
• 1/4 cup pumpkin seeds
• 2 tablespoons sesame seeds
• 1 toasted corn tortilla
• 1/2 teaspoon cinnamon
• 2 large potatoes, cut into chunks
• 8 oz (225 g) green beans
• Rice, for serving

Step-by-step instructions

1. Simmer the chicken with salt and water or broth for 25 minutes; reserve the chicken and 4 cups liquid.
2. Toast the tomatoes, onion, garlic and chiles in a dry skillet until lightly charred. Toast the pumpkin and sesame seeds separately.
3. Blend the vegetables, seeds, tortilla, cinnamon and 2 cups broth until very smooth.
4. Pour into the pot, add the chicken and potatoes and simmer for 20 minutes.
5. Add the green beans and cook 10 minutes more. Adjust thickness with broth, check salt and serve with rice.

Tips and variations

• Toast the ingredients without burning them to prevent bitterness.
• The sauce should coat a spoon while remaining pourable.

Leer esta receta en español: Pepián Guatemalteco de Pollo

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