Guatemalan chicken pepián is a hearty stew of chicken in a thick, gently spiced sauce made with roasted tomatoes, chiles, and toasted seeds. The details vary between regions and households; this approachable version balances the sauce’s toasted, savory flavor with a little acidity and serves it with rice or tortillas.
Ingredients
- 3 lb bone-in, skin-on chicken thighs and drumsticks (1.36 kg)
- 6 cups water (1.4 L), for simmering the chicken
- 1½ tsp fine salt (9 g), plus more to taste
- 1 medium yellow onion, halved (about 8 oz / 225 g), divided
- 6 garlic cloves, peeled, divided
- 3 medium ripe tomatoes (about 12 oz / 340 g), halved
- 2 medium tomatillos, husked and rinsed (about 5 oz / 140 g); if unavailable, use 1 extra tomato and 1 tsp lime juice
- 1 dried chile guaque, stemmed and seeded; substitute 1 dried guajillo chile, or half an ancho chile for a milder, fruitier flavor
- ⅓ cup raw pepitoria, or hulled pumpkin seeds (40 g)
- ¼ cup sesame seeds (36 g)
- 1 small corn tortilla, torn into pieces (about 1 oz / 28 g); a small piece of plain corn tortilla is best, though 2 tbsp (15 g) fine cornmeal can thicken the sauce in a pinch
- ½ tsp whole coriander seeds (1 g)
- ⅛ tsp ground cinnamon (about 0.3 g)
- ⅛ tsp ground allspice (about 0.3 g)
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 2 cups reserved chicken cooking liquid (480 ml), plus more as needed
- 2 tbsp chopped cilantro (about 5 g), for serving
Instructions
- Set up the chicken and oven. Heat the oven to 450°F (230°C). Put the chicken in a large pot with the water, salt, half the onion, and 3 garlic cloves. Bring it just to a boil over medium-high heat, skimming off any foam that rises. Lower the heat, cover partly, and simmer gently while you roast the vegetables. Keep the liquid at a calm simmer rather than a hard boil, which can make the chicken tough and cloudy the broth.
- Roast the vegetables. Arrange the tomatoes, tomatillos, remaining onion, and remaining 3 garlic cloves on a rimmed baking sheet. Roast for 12–15 minutes, turning the onion and garlic once if they brown quickly. The tomatoes should soften and develop dark spots; the onion should be tender at the edges. If using a dried chile, toast it in a dry skillet over medium heat for about 20 seconds per side, just until fragrant. Do not let it blacken, or the sauce can taste bitter.
- Toast the seeds and tortilla. While the vegetables roast, warm a dry skillet over medium-low heat. Toast the pepitoria for 2–3 minutes, shaking the pan often, until a few seeds begin to pop and smell nutty. Transfer them to a plate, then toast the sesame seeds for about 1–2 minutes until pale gold. Toast the tortilla pieces for 1–2 minutes per side until dry and lightly browned. Toast the coriander seeds for about 30 seconds. Keep each item moving and remove it as soon as it smells fragrant; sesame seeds and chile can go from toasted to burnt quickly.
- Check the chicken and blend the sauce. After about 30–35 minutes of gentle simmering, check the thickest part of a thigh with a food thermometer without touching bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If the chicken has not reached that temperature, simmer it a little longer and check again. Lift the cooked pieces onto a plate and strain the broth, reserving 2 cups (480 ml). Discard the cooked onion and garlic. Blend the roasted vegetables, toasted chile, pepitoria, sesame, tortilla, coriander, cinnamon, allspice, black pepper, and 1½ cups of reserved broth until smooth. Work in batches if needed, and follow your blender’s instructions for hot ingredients; let the mixture cool slightly before blending if the lid is not designed for hot liquids.
- Cook the pepián sauce. Pour the blended mixture into the pot and bring it to a gentle simmer over medium-low heat. Stir frequently, scraping the bottom, for 12–15 minutes. The sauce should look glossy and thick enough to coat a spoon. Add a splash of the remaining broth if it becomes too thick, or simmer a few minutes longer if it seems thin. Taste and adjust the salt. If you used the tomato substitute for tomatillos, stir in the lime juice now to bring back some of their tang.
- Finish the stew. Return the chicken to the pot, turning each piece to coat it in sauce. Simmer gently for 8–10 minutes so the flavors come together and the chicken is hot throughout. Avoid a rolling boil, which can break the sauce and loosen the meat from the bones. Taste once more, add salt if needed, and scatter with cilantro just before serving.
Tips
- Use a thermometer rather than judging by color. Chicken can stay pink near the bone even when cooked, and it can look done before it is safe. Check the thickest portion of each larger piece, keeping the thermometer away from bone. If pieces finish at different times, remove the ready ones and continue simmering the rest.
- Control the chile’s heat and flavor. Chile guaque is a traditional ingredient with a mild, distinctive dried-chile flavor, but it may be hard to find outside Latin American markets. Guajillo is a useful substitute; ancho is usually sweeter and can make the sauce a little fruitier. For less heat, remove the seeds and veins, or leave the dried chile out. The sauce will still be flavorful, though less complex.
- Toast gently and separately. Pepitoria, sesame, tortilla, and chile toast at different speeds. Toasting them one at a time gives you more control and keeps the small seeds from scorching while larger pieces catch up. If the sesame seeds turn dark brown or smell acrid, start that portion again rather than blending in a bitter flavor.
- Adjust thickness after blending. Pepitoria and tortilla thicken the sauce as it simmers. Add reserved broth a few tablespoons at a time if the sauce becomes pasty; simmer uncovered briefly if it is too loose. It should cling to chicken but still be easy to spoon over rice.
Serving Suggestions
Serve the chicken hot with steamed white rice, which catches the pepián sauce, and warm corn tortillas for scooping. A simple side of sliced cucumber, radishes, or a crisp cabbage salad adds freshness alongside the rich stew. You can also offer lime wedges and extra cilantro at the table, letting diners add brightness to their own portions.
For a fuller meal, add a small bowl of black beans or serve the stew with boiled potatoes. If using potatoes, cook them separately and spoon the sauce over them rather than adding raw pieces to the pot; the sauce is thick, and potatoes can cook unevenly in it. Put the chicken pieces in shallow bowls with plenty of sauce, then serve rice and tortillas alongside so the stew remains the focus.
Variations
Chicken pepián has regional and family variations, so treat this ingredient balance as one practical version rather than a single definitive formula. Some cooks use different dried chiles, add more vegetables, or make the sauce thicker with additional toasted tortilla. To make the flavor more tangy, use the tomatillos and finish with a squeeze of lime; for a rounder, sweeter sauce, use ripe tomatoes and omit the lime.
For a milder stew, use half a guajillo chile or leave the chile out entirely. For a stronger toasted-seed flavor, increase pepitoria to ½ cup (60 g), then add broth gradually so the sauce does not become too dense. You can use boneless, skinless chicken thighs, but start checking them earlier because they cook faster than bone-in pieces. Keep the final thermometer check at 165°F (74°C). A vegetarian variation can be made with vegetable broth and cooked chickpeas or potatoes in place of chicken; simmer the sauce as directed and add the cooked filling just long enough to heat through.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The chicken and sauce keep for 3–4 days in the refrigerator. The sauce may thicken as it chills, and a little fat may rise to the surface; both are normal. Stir the sauce before reheating, and add a small splash of water or broth if it is too thick.
Reheat only the amount you plan to serve in a covered saucepan over low to medium-low heat, stirring occasionally until hot throughout. Add liquid a little at a time to restore a spoonable consistency. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the chicken with a food thermometer. You can also reheat a portion in the microwave, covered loosely and stirred or turned partway through, until it reaches the same temperature. Freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What is pepián?
Pepián is a Guatemalan stew known for a sauce built from toasted and ground or blended ingredients, often including seeds, vegetables, and dried chiles. Chicken is a common choice, though recipes and preferred ingredients vary. The toasted seeds give this version its savory depth, while tomatoes and tomatillos provide body and a gentle tang.
Can I make the sauce without pepitoria?
Yes. Hulled pumpkin seeds are the closest practical substitute and work in the same quantity. They give the sauce a similar body and mild nuttiness, though the flavor will not be exactly the same as pepitoria. If you cannot find either, use unsalted sunflower seeds, but expect a slightly different taste and texture.
Can I prepare pepián ahead?
Yes. You can make the sauce a day ahead, cool it promptly, and refrigerate it covered. Reheat it gently with a little broth, then add cooked chicken and warm it through to 165°F (74°C). You can also cook the complete dish ahead and refrigerate it for up to 3–4 days; the flavors settle together, but the sauce may need loosening when reheated.
Why is my sauce bitter?
The most common cause is burnt chile or seeds. Toast the chile only until fragrant, and remove each seed or tortilla component from the pan as soon as it reaches a light golden color. A very dark chile can make a whole pot taste harsh. If the sauce is only slightly bitter, a little extra broth and a squeeze of lime may help balance it, but they will not erase burnt flavors.
Can I use boneless chicken or chicken breast?
Boneless thighs work well, although they need less time than bone-in pieces, so check their temperature early. Chicken breast can also be used, but it is leaner and can dry out if simmered too long. Cook it only until the thickest part reaches the USDA FSIS safe minimum of 165°F (74°C), then return it to the sauce near the end so it stays tender.
Related
- Guatemalan Refried Beans: Creamy Frijoles Volteados
- Guatemalan Food Recipes: Traditional Pepián Stew
- Guatemalan Recipes: Traditional Pepián Stew
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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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