Pepián de pollo is a Guatemalan chicken stew in a thick, savory sauce made with toasted chiles, tomatoes, pumpkin seeds, sesame seeds, and tortilla. Versions vary by cook and region, but the combination of a gently spiced sauce, tender chicken, and vegetables makes this a satisfying meal served with rice and tortillas.
Ingredients
- 2 dried guaque chiles, stemmed and seeded (about 10 g); substitute 2 dried guajillo chiles for a similar mild, fruity flavor
- 1 dried pasa chile, stemmed and seeded (about 5 g); substitute 1 dried ancho chile, which is usually a little sweeter
- ¼ cup raw pepitoria, or hulled pumpkin seeds (32 g)
- 2 tablespoons sesame seeds (18 g)
- 1 small corn tortilla, torn into pieces (about 25 g); a stale tortilla works well
- 1 pound ripe Roma tomatoes, halved (450 g)
- 2 medium tomatillos, husked and rinsed (about 150 g); if unavailable, use another ½ pound Roma tomatoes (225 g), though the sauce will be less tangy
- 1 medium white onion, cut into wedges (about 200 g)
- 3 garlic cloves, peeled (about 15 g)
- 1 small cinnamon stick (about 2 g)
- 2 whole cloves (about 0.4 g)
- 1 tablespoon neutral cooking oil (15 ml)
- 3 pounds bone-in, skin-on chicken thighs, about 6 pieces (1.36 kg)
- 1½ teaspoons fine salt, plus more to taste (about 9 g)
- 4 cups low-sodium chicken stock (946 ml), divided
- 1 pound waxy potatoes, cut into 1½-inch chunks (450 g)
- 2 medium carrots, cut into thick diagonal pieces (about 200 g)
- 1 medium güisquil, also called chayote, peeled, pitted, and cut into chunks (about 350 g); see Tips for a substitute
- ½ cup chopped fresh cilantro, including tender stems (15 g), plus extra leaves for serving
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
Instructions
- Prepare the ingredients. Set out the chicken and measure the seeds and spices. Stem and seed the dried chiles, taking care not to rub your eyes afterward. Cut the vegetables as listed; keep the potatoes, carrots, and chayote separate from the tomatoes, onion, and garlic. This preparation takes about 25 minutes and makes the cooking steps easier to manage.
- Toast the seeds, tortilla, and chiles. Heat a dry skillet over medium-low heat. Add the pepitoria and sesame seeds and toast for 3 to 4 minutes, stirring often, until fragrant and lightly golden; move them to a plate before they scorch. Toast the tortilla pieces for about 2 minutes, turning once. Briefly toast the dried chiles, about 15 to 20 seconds per side, just until pliable and aromatic. Do not let them blacken, or the sauce can taste bitter. Transfer everything to a blender jar or heatproof bowl.
- Char the fresh vegetables. In the same skillet, add the tomatoes, tomatillos, onion, and garlic in batches if needed. Cook over medium-high heat for about 10 minutes, turning occasionally, until softened and marked with dark spots. The tomatoes should release some juice and the onion should be tender at the edges. Add the cinnamon stick and cloves to the blender with the charred vegetables.
- Brown the chicken. Pat the chicken dry and season it on all sides with the salt and black pepper. Heat the oil in a heavy Dutch oven or large, deep pot over medium-high heat. Working in batches so the pieces are not crowded, brown the chicken skin-side down for about 5 minutes, then turn and brown the other side for about 3 minutes. Transfer the pieces to a plate. They will finish cooking in the sauce, so browning is for flavor rather than doneness.
- Blend the pepián sauce. Add 2 cups (473 ml) of the chicken stock to the blender. Blend the toasted ingredients and charred vegetables until the mixture is as smooth as possible, pausing to scrape down the sides if needed. This takes about 5 minutes. If the blender is small, blend in batches. Keep the lid vented safely when blending hot ingredients, or let them cool briefly first; trapped steam can force the lid off.
- Simmer the chicken. Pour the sauce into the pot, carefully scraping in any toasted bits from the skillet. Stir in the remaining 2 cups (473 ml) stock. Bring the sauce to a gentle simmer over medium heat, stirring so it does not catch on the bottom. Return the chicken and any plate juices to the pot, arranging the pieces in one layer as much as possible. Cover partially and simmer gently for 35 minutes, turning the pieces once. Keep the heat low enough that the sauce bubbles softly, not vigorously.
- Add the vegetables and finish. Stir in the potatoes, carrots, chayote, and chopped cilantro. Cover partially and simmer for about 20 minutes, stirring carefully once or twice, until the vegetables are tender when pierced and the chicken is cooked through. Check the thickest part of a thigh with a food thermometer, avoiding the bone: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, keep simmering and check it again after a few minutes. Taste the sauce and adjust the salt. Remove the cinnamon stick and cloves before serving.
Tips
- Use the right chile substitutes. Guaque and pasa chiles give the sauce a characteristic mild, earthy fruitiness. Guajillo and ancho are practical stand-ins; they make a delicious stew but will not taste exactly the same. Dried chiles vary in heat, so remove all seeds for a gentler sauce, or leave a few in if you want more warmth.
- Toast gently. Pepitoria and sesame can go from fragrant to burnt quickly. Stir continuously and take them off the heat as soon as they turn lightly golden. A bitter seed flavor is difficult to hide once blended into the sauce.
- Choose a sensible chayote substitute. Güisquil is commonly sold as chayote in many US markets. If you cannot find it, use peeled, seeded zucchini and add it for only the final 10 to 12 minutes so it stays intact. The flavor will be milder and the texture softer than chayote.
- Control the sauce thickness. Pepián should coat the chicken and vegetables, not set like a paste. If it becomes too thick, stir in warm stock or water a few tablespoons at a time. If it seems thin, simmer uncovered for a few minutes, stirring gently to prevent sticking.
Serving Suggestions
Serve pepián hot in shallow bowls, spooning plenty of sauce over each piece of chicken and the vegetables. Plain white rice is a familiar accompaniment and helps catch the rich sauce; warm corn tortillas are useful for scooping up the last spoonfuls. A simple side of sliced avocado or a crisp salad with cabbage, radish, and a little lime can add freshness without competing with the stew. Put extra chopped cilantro and lime wedges on the table so everyone can season their own portion.
The stew is filling on its own, so keep side dishes straightforward. If serving a larger meal, offer rice, tortillas, and one vegetable side rather than several heavily seasoned dishes. Make sure each serving includes a mix of chicken, potatoes, and sauce; the vegetables are cooked in the same pot and take on the chile-and-seed flavor as they simmer.
Variations
Pepián is made in a range of family and regional styles, and the protein and vegetables can differ. For a beef version, use bone-in beef suitable for braising and simmer it until tender before adding the vegetables; the longer cooking time means the timing in this recipe will change. Pork can also be used, but cook whole cuts to a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest, checking the thickest part with a food thermometer.
For a meat-free pot, replace the chicken with 1½ pounds (680 g) of firm vegetables such as cauliflower, green beans, and extra potatoes, and use vegetable stock. Simmer the sauce with the firmer vegetables first, then add quick-cooking vegetables near the end. The result keeps the toasted seed and chile character but is lighter and less savory than the chicken version. You can also adjust the texture by blending the sauce very smooth or leaving it slightly coarse, as some home cooks prefer.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. The chicken and sauce keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because the sauce expands as it freezes. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat gently in a covered saucepan over medium-low heat, stirring the sauce and turning the chicken occasionally. Add a splash of stock or water if the sauce has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave an individual portion in a covered microwave-safe dish, stirring the sauce and rotating the pieces partway through; check that the chicken is steaming hot throughout and reaches 165°F (74°C).
Frequently Asked Questions
What does pepián taste like?
Pepián is savory, gently spiced, and rich, with a toasted flavor from the pepitoria, sesame, tortilla, and dried chiles. The tomatoes and tomatillos bring brightness, while the sauce thickens around the chicken and vegetables. It is not meant to be intensely hot, although the chile type and amount can change the heat.
Can I make the sauce ahead?
Yes. Blend the sauce, transfer it promptly to a covered container, and refrigerate it for up to 2 days before cooking the stew. Reheat it in the pot until steaming and continue with the chicken step. Because cold sauce takes time to warm, allow extra time before adding the chicken and make sure the pot returns to a gentle simmer.
Do I need a blender?
A blender gives the smoothest sauce, but a food processor can work if you process in batches and scrape the sides often. A hand blender can also puree the ingredients in a deep heatproof container. Blend cautiously while ingredients are hot: use a vented lid or allow them to cool briefly so steam does not build up.
Can I use boneless chicken?
Yes, boneless thighs work, but they cook faster and bring less flavor to the sauce than bone-in pieces. Simmer them until they reach 165°F (74°C), checking with a thermometer, and add the vegetables according to how long they need to become tender. Avoid relying on the full bone-in cooking time, which may overcook boneless meat.
Why is my pepián sauce bitter?
The most common cause is over-toasted chiles or seeds. Keep the skillet at moderate heat, stir the seeds continuously, and toast dried chiles only briefly. If the sauce tastes slightly bitter, adding a little more stock and serving it with rice may soften the impression, but badly scorched ingredients usually cannot be fully corrected.
Can I make it less spicy?
For a mild pot, remove all chile seeds and membranes and use guajillo or ancho chiles, which are generally mild. You can also start with one guaque chile and omit the pasa chile, then taste the blended sauce before simmering. Avoid adding hot pepper until the sauce has been tasted, since dried chile heat varies from one batch to another.
Related
- Guatemalan Guacamole Recipe with Fresh Tomato and Lime
- Guatemalan Fried Chicken with Achiote, Garlic and Citrus
- Guatemalan Bread Recipe: Soft, Buttery Pan de Yemas
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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