Pepián de Pollo (Chicken Pepián Stew)

• Prep time: 25 mins

• Cook time: 50 mins

• Total time: 1 hour 15 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• Declared a National Cultural Heritage dish in Guatemala, Pepián is a rich, thick Maya-Spanish fusion stew.

• Roasted pumpkin seeds, sesame seeds, chiles, and tomatoes are ground together to create a deeply aromatic, complex sauce.

Presentation

• Served hot in traditional earthenware bowls alongside white rice and warm corn tortillas.

• Garnished with fresh cilantro leaves and sliced avocado.

Ingredients

• 1 whole chicken (about 1.2 kg), cut into serving pieces

• 4 cups chicken broth

• 1/2 cup pumpkin seeds (pepitoria)

• 1/4 cup sesame seeds

• 1 Guaque chile (or Guajillo), seeded

• 1 Pasa chile (or Pasilla), seeded

• 4 medium Roma tomatoes

• 3 green miltomates (tomatillos)

• 1 onion, quartered

• 3 cloves garlic

• 1 cinnamon stick

• 2 medium potatoes, peeled and cubed

• 1 cup green beans, trimmed

• 1 tsp salt

Directions

• Toast pumpkin seeds, sesame seeds, Guaque chile, Pasa chile, and cinnamon stick in a dry skillet over medium heat until fragrant; set aside.

• Roast tomatoes, tomatillos, onion, and garlic in the same skillet until charred on all sides.

• Transfer toasted seeds, spices, and charred vegetables to a blender with 1 cup of chicken broth; blend until completely smooth.

• Place chicken pieces in a large pot with remaining chicken broth and bring to a simmer.

• Pour blended seed and tomato mixture through a sieve into the pot with the chicken.

• Add cubed potatoes and green beans, stirring well to combine with the sauce.

• Simmer uncovered over medium-low heat for 35–40 minutes until chicken is tender and sauce thickens.

• Season with salt and serve hot.

Optional Variations

• Pepián de Res: Substitute chicken with braised beef chuck roast or short ribs.

• Pepián Vegetariano: Replace meat with chayote squash, carrots, potatoes, and chickpeas.

Cooking Tips

• Take care not to burn the pumpkin and sesame seeds while dry-toasting, as burnt seeds make sauce bitter.

• Straining the blended Recado produces a velvety, restaurant-quality consistency.

Nutrition Facts (Per Serving)

• Calories: 480 kcal

• Carbohydrates: 22 g

• Protein: 38 g

• Fat: 26 g

• Saturated Fat: 6 g

• Sodium: 580 mg

• Fiber: 4 g

• Sugar: 5 g