Guatemalan Pepián de Pollo: Authentic Chicken Stew Recipe

Serve pepián hot with white rice and warm corn tortillas to soak up every bit of the sauce. This recipe produces a rich stew that is perfect for family meals, special occasions, or anytime you want a hearty, authentic Central American dish.

• 18 cups water
• 3 lbs bone-in, skinless chicken thighs and drumsticks
• Quarter bunch of cilantro
• 4–5 roma tomatoes, quartered
• 1/2 red bell pepper
• 2–3 tomatillos, husked and quartered
• 1 medium onion, quartered
• 4–5 cloves garlic
• 4 small dried guajillo chilies, seeds and stems removed
• 2 dried ancho chilies, seeds and stems removed
• 1/4 cup raw pepitas (pumpkin seeds)
• 1/4 cup raw sesame seeds
• 1 burnt (charred) corn tortilla
• 2 medium carrots, cut into rounds
• 2 medium Yukon Gold or red potatoes, cut into chunks
• 1 large chayote, cut into chunks
• 1/2 lb green beans, trimmed and halved
• Salt and pepper, to taste

• Place the chicken thighs and drumsticks in a large pot with 18 cups of water, a big pinch of salt, and the cilantro. Bring to a boil, then reduce heat and simmer gently for about 20 minutes until the chicken is cooked through. Keep the broth — you will use it to thin the sauce.
• While the chicken cooks, dry roast the roma tomatoes, red bell pepper half, tomatillos, quartered onion, and garlic cloves in a skillet over medium heat. Roast until vegetables are softened and nicely charred on the outside. Avoid burning, as excessive charring can make the sauce bitter.
• In a separate dry skillet, toast the guajillo and ancho chilies briefly over medium heat until fragrant and lightly toasted. Do not burn them. Remove from heat and set aside.
• Toast the pepitas (pumpkin seeds) and sesame seeds in the same pan until they turn a light golden color and release their aroma. Watch closely — seeds can brown quickly.
• Transfer the roasted vegetables, toasted chilies, toasted seeds, and the cooked cilantro from the chicken pot to a blender. Add the charred tortilla and about 2 cups of the reserved chicken broth. Purée until completely smooth, adding more broth a little at a time if needed to achieve a thick but pourable sauce consistency.
• Return the blended sauce to the pot with the chicken and broth. Stir to combine, then simmer uncovered for 20 minutes to meld the flavors. Adjust thickness by adding more broth if desired.
• Add the carrots, potatoes, and chayote to the pot. Simmer for about 15 minutes, then add the green beans and cook an additional 10 minutes, or until all vegetables are tender and the chicken is fully cooked.
• Season the stew with salt and pepper to taste. Serve hot with steamed white rice and warm corn tortillas. Garnish with extra cilantro if desired. Buen provecho!

Notes