Chicken pepián is a deeply flavored Guatemalan stew made with chicken, vegetables, toasted seeds, dried chiles, and a smooth tomato-based sauce. This approachable version uses a skillet and blender to build its characteristic roasted, nutty flavor, then simmers everything in one pot; regional and family recipes vary in their chiles, vegetables, and thickness.
To keep the recipe practical outside Guatemala, it includes easy-to-find substitutes for traditional dried chiles and güisquil, also called chayote. The result is a hearty, savory stew rather than a very spicy one, and it is especially good served with rice or warm tortillas to catch the sauce.
Ingredients
- 3 lb (1.36 kg) bone-in chicken thighs and drumsticks, skin removed
- 1 tsp (5 g) kosher salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral oil
- ⅓ cup (45 g) raw pepitas, or hulled pumpkin seeds
- ¼ cup (36 g) sesame seeds
- 1 dried chile guaque, stemmed and seeded; use a dried guajillo if unavailable
- 1 dried chile pasa, stemmed and seeded; use a dried ancho if unavailable
- 1 small corn tortilla, about 6 in (15 cm) wide or 1 oz (28 g)
- 1 lb (450 g) ripe tomatoes, cored and halved
- 8 oz (225 g) tomatillos, husks removed and rinsed
- ½ medium white onion, about 4 oz (115 g), cut into wedges
- 4 garlic cloves, peeled
- 5 cups (1.2 L) low-sodium chicken broth, divided
- 1 lb (450 g) waxy potatoes, cut into 1-in (2.5-cm) chunks
- 1 medium chayote, about 12 oz (350 g), peeled, seeded, and cut into chunks
- 1 cup (125 g) green beans, trimmed and cut into 2-in (5-cm) pieces
- ½ tsp (1 g) ground cumin
- ½ tsp (1 g) dried oregano
- ¼ cup (10 g) chopped cilantro, for finishing
- Lime wedges, optional, for serving
Instructions
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Pat the chicken dry and season it all over with the salt and pepper. Prepare the vegetables before heating the pan: cut the potatoes and chayote into similarly sized chunks so they cook at about the same rate, and trim the green beans. Keep the tomatoes, tomatillos, onion, and garlic ready for roasting. This small bit of organization makes the short toasting and charring steps easier to manage.
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Set a large, dry skillet over medium heat. Toast the pepitas, stirring often, for about 3 minutes, until fragrant and some seeds begin to pop; transfer them to a plate. Toast the sesame seeds in the same skillet for 1 to 2 minutes, stirring constantly, until lightly golden, then remove them too. Watch closely: sesame seeds can go from toasted to burnt quickly. Toast the dried chiles for about 20 seconds per side, just until fragrant, and transfer them to the plate. If they darken or smell acrid, discard them and start again, since burnt chiles can make the sauce bitter.
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Toast the tortilla in the skillet for about 2 minutes per side, until dry and lightly browned. Set it aside with the seeds. Add the tomatoes, tomatillos, onion, and garlic to the skillet. Char them for about 12 minutes, turning as needed, until softened and marked with dark spots. The vegetables do not need to be blackened all over; a little blistering adds roasted flavor while keeping the sauce bright. If your skillet is small, char the vegetables in batches so they roast rather than steam.
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Put the toasted seeds, chiles, and tortilla in a blender with the charred tomatoes, tomatillos, onion, garlic, cumin, oregano, and 2 cups (475 ml) of the broth. Blend until the sauce is as smooth as you can get it, about 2 to 3 minutes. If the mixture is too thick for the blender to move freely, add a splash of broth. Leave the lid vent open if the ingredients are still hot, cover the opening with a folded towel, and start at low speed to avoid pressure building up.
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Heat the oil in a heavy Dutch oven or large pot over medium heat. Working in batches if necessary, brown the chicken for about 3 minutes per side; it will finish cooking in the sauce, so it does not need to cook through now. Pour in the blended sauce and stir, scraping up any browned bits. Add the remaining 3 cups (710 ml) broth and bring the pot to a gentle simmer, about 3 minutes. Taste the liquid and add a little salt if needed, remembering that it will reduce as it cooks.
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Cover the pot partly and simmer the chicken gently in the sauce for 20 minutes. Keep the heat low enough that the surface bubbles softly rather than boiling hard; a vigorous boil can toughen the chicken and make the sauce splatter. Stir once or twice, especially around the bottom of the pot, where the ground seeds can settle. If the sauce becomes very thick before the vegetables go in, stir in a little water or broth.
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Add the potatoes, chayote, and green beans. Stir carefully so the vegetables are surrounded by sauce, then cover partly and simmer for another 20 minutes, or until the potatoes and chayote are tender when pierced with a knife. Check the thickest chicken pieces with a food thermometer, keeping the probe away from the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece is not there yet, continue simmering and check again after 5 minutes.
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Stir in the cilantro and taste the sauce. Adjust the salt and, if you like, add a squeeze of lime at the table rather than to the whole pot. The pepitas, sesame, and tortilla should give the sauce body; if it is thicker than you prefer, thin it with broth a few tablespoons at a time. Serve hot with plenty of sauce and let diners remove bones as they eat.
Tips
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Toast gently. The seeds and chiles form much of pepián’s flavor, but they should smell nutty and fragrant, not smoky or burnt. Toast each ingredient separately because their sizes and cooking times differ. Keep the pan dry for these steps, and move each ingredient to a plate as soon as it is ready.
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Use a practical chile swap. Chile guaque and chile pasa can be hard to find outside Guatemalan or Latin American markets. Guajillo and ancho are useful substitutes, respectively. They make a good, accessible sauce, though their flavor is not identical to the traditional chiles. Remove the seeds for a milder stew, and avoid adding extra hot chiles unless you want more heat.
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Find chayote in a produce shop. Chayote is often labeled güisquil in Guatemalan markets and is common in some Latin American and international grocery stores. If it is unavailable, use an extra potato or a small zucchini. Potato makes the stew heartier; zucchini is softer and should be added during the final 10 to 12 minutes so it does not turn mushy.
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Keep the sauce moving. Ground pepitas, sesame, and tortilla naturally thicken the broth. Stir from the bottom while the stew simmers, and add liquid gradually if it starts sticking. For the smoothest sauce, blend thoroughly; for a more rustic texture, blend until mostly smooth and leave a few small pieces of roasted tomato.
Serving Suggestions
Serve pepián in deep bowls with white rice, which soaks up the nutty sauce and makes a simple, filling accompaniment. Warm corn tortillas are equally useful for scooping up chicken and vegetables. If you have time, offer both; rice provides a mild base while tortillas add a familiar corn flavor that suits the toasted seeds and chiles.
Set out lime wedges, chopped cilantro, and a small bowl of sliced onion for people who want a fresh, bright contrast. A lightly dressed cabbage salad or a simple plate of sliced avocado and tomato can balance the richness without competing with the stew. If serving guests, bring the pot to the table and let everyone choose a piece of chicken and a mix of potatoes, chayote, and beans. Keep the sauce generous: it is a key part of the meal, not just a cooking liquid.
Variations
Make it with another protein: Bone-in chicken is convenient and gives the sauce time to develop while it cooks. You can use boneless chicken thighs, but they usually cook faster, so add them with the vegetables rather than simmering them for the full first 20 minutes. Check poultry with a thermometer and stop cooking once it reaches the safe temperature. Pork shoulder is another possible variation; cut it into bite-size pieces and allow additional simmering time until tender and at least 145°F (63°C), followed by a 3-minute rest. The stew will have a different flavor and timing with either change.
Adjust the vegetables or heat: Some cooks use different combinations of vegetables, so feel free to replace the green beans with carrots or add a few pieces of corn. Cut firm vegetables small enough to become tender in the final simmer. For a spicier result, add a small dried chile de árbol to the blender; for a milder family-style pot, use only one of the dried chiles. The exact chile balance is a matter of taste, and the guajillo-and-ancho version is intentionally moderate.
Make the sauce thicker or looser: For a thicker, more concentrated stew, start with 4½ cups (1.1 L) broth and add more only as needed. For a looser bowl, use the full 5 cups and add a splash more near the end. Keep in mind that the sauce thickens as it stands, especially after chilling. Avoid adding extra tortilla at the start: a single small tortilla provides body without making the sauce pasty.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in shallow, covered containers. Store the chicken and vegetables with plenty of sauce so they do not dry out. Pepián keeps in the refrigerator for 3 to 4 days. The sauce may set up in the cold because of the ground seeds and tortilla; that is normal, and it loosens as it heats.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce is too thick. Heat until steaming throughout and 165°F (74°C), checking with a food thermometer. For microwave reheating, use a covered microwave-safe dish, stir partway through, and check several spots for 165°F (74°C). Avoid repeatedly warming the entire pot; reheat only the servings you plan to eat.
For longer storage, freeze cooled portions in airtight freezer containers for about 2 to 3 months for best quality. Leave a little room for expansion and label each container with the date. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat with a splash of broth, stirring often until evenly hot. Do not leave cooked stew at room temperature for extended storage.
Frequently Asked Questions
What does pepián taste like?
Pepián is savory, gently earthy, and lightly smoky, with a roasted nuttiness from the pepitas and sesame seeds. The tomatoes and tomatillos bring acidity, while the tortilla helps give the sauce body. The dried chiles contribute depth more than intense heat in this recipe, though the flavor and spice level vary with the chiles and the cook’s preferences.
Is this Guatemalan chicken pepián very spicy?
It is moderately mild as written. Chile guaque and chile pasa are used for flavor as well as heat, and removing their seeds keeps the stew approachable. Dried chiles vary, so taste a tiny piece before using an unfamiliar one. For more heat, blend in a small hot dried chile; for less, use one dried chile instead of two.
Can I make pepián without a blender?
A blender gives the sauce its characteristic smooth texture, but you can use a food processor instead, working in batches and adding broth as needed. A mortar and pestle can grind the seeds and tortilla, but processing all the roasted vegetables into a smooth sauce by hand takes more effort. If the sauce is slightly textured, the stew will still be enjoyable; just make sure the seeds and tortilla are finely ground.
Can I prepare the sauce ahead?
Yes. Blend the roasted vegetables, toasted seeds, chiles, tortilla, and broth, then refrigerate the sauce in a covered container for up to 2 days. Keep it cold and use it in the recipe in place of blending everything on cooking day. You can also freeze the sauce for about 2 to 3 months. Thaw it in the refrigerator and stir well before adding it to the pot.
What can I use instead of tomatillos?
Tomatillos add a tart, fresh flavor that balances the toasted ingredients. If they are unavailable, replace them with an equal weight of ripe tomatoes and add 1 tablespoon (15 ml) of lime juice to the blended sauce. The result will be less tangy and a little sweeter, but it is a workable pantry-friendly version. Taste before adding more lime, since the tomatoes’ acidity can vary.
Related
- Guatemalan Cake Recipe: Pastel de Elote
- Guatemalan Guacamole Recipe with Fresh Tomato and Lime
- Guatemalan Fried Chicken with Achiote, Garlic and Citrus
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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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