Guatemalan Chicken Pepian

Chicken pieces are stewed in the most fragrant sauce made with dry chilies, green and red tomatoes, pumpkin and sesame seeds, and a mixture of aromatic spices that includes cinnamon and cloves.

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Course: Main Course

Cuisine: Latin

Keyword: chicken stew, Guatemalan Chicken Stew, Guatemalan Pepian, latin cuisine, Pepian de Pollo

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 306kcal

Equipment

1 large pot
cutting boar
blender
griddle
sharp knife

Ingredients

For the sauce

6 Roma tomatoes
6 Green tomatillos
½ white onion
1 Chile pasilla
2 Chile guajillo
¼ cup cilantro leaves
1 ½ tablespoon sesame seeds
1 ½ tablespoon pepita seeds (pumpkin seeds)
¼ teaspoon ground cinnamon
⅛ tsp ground cloves
1 tsp salt or to taste
freshly cracked black pepper to taste
2 cups chicken broth low-sodium
2 tablespoon instant corn masa flour (Maseca)
1 tablespoon olive oil

For the Chicken and Veggies

4 large skinless, boneless chicken breasts cut into 1 ½-inch cubes
3 carrots cut into 1-inch slices
2 chayote squash cut into 1-inch pieces
3 Yukon gold potatoes cut into 1-inch pieces
1 cup green beans cut into 1-inch pieces
1 tablespoon olive oil

Instructions

Heat a griddle over high heat and slightly char the tomatoes, tomatillos, onion, and dry chilis. In a small skillet toast the pepita and sesame seeds until golden. Set aside.
Remove the seeds from the roasted chilies and soak them in hot water for about 10 minutes. Transfer to the blender. Add the charred tomatoes, onion, cilantro, pepita (pumpkin)and sesame seeds, cinnamon, cloves, salt, pepper, instant corn masa flour (maseca), and chicken broth, and blend until smooth. Set aside.
Bring a large pot of water to a boil and cook the green beans, and carrots for 5 minutes. Add the potatoes and chayote squash, and cook until the veggies are firm-tender. Drain and set the cooked veggies aside.
In the same pot, heat one tablespoon of oil over medium-high heat and brown the chicken pieces on all sides, about 4 minutes. Transfer to a plate.
Heat one more tablespoon of oil in the same pot and cook the sauce for 2-3 minutes.
Return the chicken to the pot as well as the veggies. Bring to a boil, reduce the heat, and simmer for 10 minutes until the chicken is cooked through. Check the seasoning and add more salt if needed.

Notes

If you want a thicker or thinner stew, add more chicken broth, or let it simmer for a bit longer.
You can store this dish in the fridge for up to 4 days in an airtight container.
This dish can be frozen for up to 3 months in an airtight container.

Nutrition