Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds

Traditional Guatemalan Chicken Stew with Rich Flavors

Savor a taste of Guatemala with this robust and spicy chicken stew, featuring toasted pumpkin seeds and a medley of aromatic spices.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken and Marinade

4 chicken thighs, bone-in and skin-on

3 cloves garlic, minced

1 tsp ground cumin

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

Juice of 1 lime

For the Pepián Sauce

2 roma tomatoes, roughly chopped

1 red bell pepper, chopped

1 onion, chopped

2 cloves garlic

2 dried guajillo chilies, seeded and torn into pieces

3 cups chicken broth

For the Toasted Pumpkin Seeds

1/4 cup pumpkin seeds (pepitas)

1/2 tsp salt

Seasonings and Herbs

1 stick cinnamon

2 bay leaves

1 sprig fresh thyme

Preparation

Marinating the Chicken

Make the Marinade

In a bowl, combine garlic, cumin, paprika, salt, pepper, and lime juice.

Marinate the Chicken

Coat the chicken thighs in the marinade and refrigerate for at least 30 minutes.

Bring to Room Temperature

Allow chicken to come to room temperature before cooking.

Preparing the Pepián Sauce

Toast the Seeds

In a dry skillet, toast pumpkin seeds with salt over medium heat until golden, about 4-5 minutes. Remove and set aside.

Toast the pumpkin seeds until just golden brown for a nutty depth and extra crunch.

Roast the Vegetables

In the same skillet, roast tomatoes, red bell pepper, onion, and garlic until slightly charred.

Blend the Sauce

Blend the charred vegetables and guajillo chilies with chicken broth until smooth.

Be careful when blending hot ingredients to prevent splatter. Pro Tip: Add a splash of citrus juice to your stew for added brightness and contrast.

Cooking Process

Brown the Chicken

In a large pot, sear the marinated chicken thighs over medium-high heat until brown, about 4 minutes per side.

Build the Stew

Add the prepared Pepián sauce, toasted pumpkin seeds, cinnamon stick, bay leaves, and thyme to the pot.

Simmer

Lower the heat and simmer for about 45 minutes, until the chicken is cooked through and tender.

Plating & Serving

Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds

FaUtensils

Plating & Serving

Spoon the stew into bowls, ensuring each portion has a piece of chicken, and sprinkle with additional toasted pumpkin seeds for crunch.

Sauce Pairings

Picante salsa

for extra heat

Fresh lime wedges

to drizzle

Garnishes & Accompaniments

Chopped cilantroSliced green onions

Perfect Sides

Warm corn tortillas

Fluffy white rice