Creamy Guatemalan Pepián Rojo with Tomato-Cinnamon Sauce

A traditional Guatemalan stew with a fragrant cinnamon twist

Savor the rich layers of flavors in this comforting Guatemalan stew, featuring tender chicken simmered in a spiced tomato-cinnamon sauce.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken Marinade

Bone-in chicken pieces

3 lbs

Garlic

2 cloves, minced

Lime

Juiced

Salt and pepper

To taste

For the Pepián Sauce

Tomatoes

4 medium, quartered

Onion

1 large, chopped

Garlic

3 cloves, peeled

Chicken broth

1 cup

Cinnamon sticks

Cumin seeds

1 tsp

Ground coriander

1 tsp

Pumpkin seeds

1/4 cup, toasted

Sesame seeds

1/4 cup, toasted

For the Vegetable Blend

Carrots

2, peeled and sliced

Potatoes

2, peeled and cubed

Green beans

1 cup, trimmed and halved

Additional Elements

Vegetable oil

2 tbsp

Fresh cilantro

1/4 cup, chopped for garnish

Cooked rice or tortillas

For serving

Preparation

Marinating the Chicken

Combine marinade

Combine minced garlic, lime juice, salt, and pepper.

Marinate chicken

Rub the mixture onto the chicken pieces and marinate for at least 30 minutes.

Rest

Set aside to absorb flavor.

Preparing the Pepián Sauce

Toast ingredients

In a dry skillet, toast the tomatoes, onion, and garlic until slightly charred.

Do not skip toasting the seeds; it enhances the sauce’s depth.

Blend sauce

Blend the toasted ingredients with chicken broth, cinnamon sticks, cumin, coriander, pumpkin seeds, and sesame seeds until smooth.

Adjust spice levels by adding more or less cumin and coriander.

Strain sauce

Strain the sauce for a silky texture.

Cooking Process

Browning the Chicken

Heat oil in a large pot, brown the marinated chicken pieces on all sides.

Simmering the Sauce

Pour the strained sauce over the chicken, bringing it to a gentle simmer.

Cooking Vegetables

Add carrots, potatoes, and green beans. Simmer until vegetables are tender.

Plating & Serving