Creamy Guatemalan Pepián Rojo with Tomato-Cinnamon Sauce
Savor the rich layers of flavors in this comforting Guatemalan stew, featuring tender chicken simmered in a spiced tomato-cinnamon sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade
Combine minced garlic, lime juice, salt, and pepper.
- 2
Marinate chicken
Rub the mixture onto the chicken pieces and marinate for at least 30 minutes.
- 3
Rest
Set aside to absorb flavor.
Preparing the Pepián Sauce
- 1
Toast ingredients
In a dry skillet, toast the tomatoes, onion, and garlic until slightly charred.
Tip: Do not skip toasting the seeds; it enhances the sauce’s depth.
- 2
Blend sauce
Blend the toasted ingredients with chicken broth, cinnamon sticks, cumin, coriander, pumpkin seeds, and sesame seeds until smooth.
Tip: Adjust spice levels by adding more or less cumin and coriander.
- 3
Strain sauce
Strain the sauce for a silky texture.
How to Make Creamy Guatemalan Pepián Rojo with Tomato-Cinnamon Sauce
Total time: 3 h 20 min · Yields 6 servings
- 1
Browning the Chicken
Heat oil in a large pot, brown the marinated chicken pieces on all sides.
- 2
Simmering the Sauce
Pour the strained sauce over the chicken, bringing it to a gentle simmer.
- 3
Cooking Vegetables
Add carrots, potatoes, and green beans. Simmer until vegetables are tender.
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