Main Course · Dinner · Latin American ·

Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds

Name: Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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; 1/4 cup pumpkin seeds (pepitas); 1/2 tsp salt; 1 stick cinnamon; 2 bay leaves; 1 sprig fresh thyme

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

4(971 reviews)

·By Ethan Brooks·November 15, 2025

Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken and Marinade

For the Pepián Sauce

For the Toasted Pumpkin Seeds

Seasonings and Herbs

Nutrition

Per serving

Calories: 366 kcal
Protein: 25.5 g
Carbs: 12.75 g
Fat: 23.5 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 1465 kcal
Protein: 102 g
Carbs: 51 g
Fat: 94 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 chicken thighs, bone-in and skin-on	1024	82	0	76	0
3 cloves garlic, minced	13	1	3	0	0
1 tsp ground cumin	8	0	1	0	1
1 tsp paprika	6	0	1	0	1
1 tsp salt	0	0	0	0	0
1/2 tsp black pepper	3	0	1	0	1
Juice of 1 lime	11	0	4	0	0
2 roma tomatoes, roughly chopped	37	2	8	0	2
1 red bell pepper, chopped	37	1	9	0	3
1 onion, chopped	44	1	10	0	2
2 cloves garlic	9	0	2	0	0
2 dried guajillo chilies, seeded and torn into pieces	20	1	5	0	2
3 cups chicken broth	60	6	0	3	0
1/4 cup pumpkin seeds (pepitas)	180	8	5	15	2
1/2 tsp salt	0	0	0	0	0
1 stick cinnamon	6	0	2	0	1
2 bay leaves	0	0	0	0	0
1 sprig fresh thyme	1	0	0	0	0

These are estimates based on typical food composition data and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Make the Marinade
In a bowl, combine garlic, cumin, paprika, salt, pepper, and lime juice.
2
Marinate the Chicken
Coat the chicken thighs in the marinade and refrigerate for at least 30 minutes.
3
Bring to Room Temperature
Allow chicken to come to room temperature before cooking.

Preparing the Pepián Sauce

1
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.
Tip: Toast the pumpkin seeds until just golden brown for a nutty depth and extra crunch.
2
Roast the Vegetables
In the same skillet, roast tomatoes, red bell pepper, onion, and garlic until slightly charred.
3
Blend the Sauce
Blend the charred vegetables and guajillo chilies with chicken broth until smooth.
Tip: 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.

How to Make Spicy Guatemalan Pepián de Pollo with Toasted Pumpkin Seeds

Total time: 2 h 20 min · Yields 4 servings

1
Brown the Chicken
In a large pot, sear the marinated chicken thighs over medium-high heat until brown, about 4 minutes per side.
2
Build the Stew
Add the prepared Pepián sauce, toasted pumpkin seeds, cinnamon stick, bay leaves, and thyme to the pot.
3
Simmer
Lower the heat and simmer for about 45 minutes, until the chicken is cooked through and tender.