Luscious Guatemalan Pepian with Pumpkin Seeds
A traditional Guatemalan stew that warms the heart
This rich and flavorful stew features tender chicken in a roasted vegetable and pumpkin seed sauce.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Chicken Marinade
For the Sauce Base
For the Pepian Sauce
For the Finishing Touches
Preparation
Marinating the Chicken
Combine Marinade
In a large bowl, combine the chicken pieces with garlic, salt, pepper, and lime juice.
Mix to Coat
Mix well to coat the chicken evenly.
Chill
Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Preparing the Sauce Base
Roast Vegetables
Roast the tomatoes, onion, and bell pepper on a baking tray at 400°F (200°C) until charred.
You can char the vegetables on a grill for a smoky aroma.
Toast Chiles
Toast the dried Guajillo and Pasilla chiles in a dry skillet until fragrant.
Ensure that chiles are not over-toasted as this can make them bitter.
Rehydrate Chiles
Rehydrate chiles in hot water for about 15 minutes until soft.
Cooking Process
Toasting Spices
Toast the pumpkin seeds, sesame seeds, cloves, and cinnamon stick in a skillet until golden.
Blending Ingredients
Combine the toasted spices, rehydrated chiles, and roasted vegetables in a blender with chicken broth until smooth.
Stewing Chicken
In a large pot, add the chicken pieces and pour the smooth sauce over. Add potatoes and carrots, simmering until tender.
Plating & Serving
Luscious Guatemalan Pepian with Pumpkin Seeds
Luscious Guatemalan Pepian with Pumpkin Seeds
Plating & Serving
Serve the pepian in bowls with a generous ladle of the rich sauce.