Pepián de PolloChicken in Roasted Seed Sauce

Name: Pepián de Pollo (Chicken in Roasted Seed Sauce)
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Guatemala
Ingredients: 900 g Chicken Thigh; 30 ml Vegetable Oil; 250 ml Chicken Stock (hot); 650 ml Chicken Stock (hot); 10 g Salt; 2 g Black Pepper; 350 g Tomato; 250 g Tomatillo; 180 g Onion (roughly chopped); 15 g Garlic (peeled); 40 g Sesame Seeds; 40 g Pumpkin Seeds; 15 g Dried Guajillo Chili (stemmed and seeded); 30 g Dried Ancho Chili (stemmed and seeded); 2 g Allspice; 1 g Clove; 3 g Cinnamon Stick; 2 pcs Corn Tortilla (stale or lightly toasted)

Pepián de pollo is a Guatemalan chicken stew with a thick sauce made from roasted vegetables, toasted seeds, dried chiles, spices, and tortilla. The exact combination varies by cook and region.

Prep

35m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

815kcal

Calories

74g

Protein

46g

Fat

31g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

0.9kg
Chicken Thigh
30ml
Vegetable Oil

Sauce

250ml
Chicken Stock (hot)

Stew

650ml
Chicken Stock (hot)
10g
Salt
2g
Black Pepper

Sauce

350g
Tomato
250g
Tomatillo
180g
Onion (roughly chopped)
15g
Garlic (peeled)
40g
Sesame Seeds
40g
Pumpkin Seeds
15g
Dried Guajillo Chili (stemmed and seeded)
30g
Dried Ancho Chili (stemmed and seeded)
2g
Allspice
1g
Clove
3g
Cinnamon Stick
2pcs
Corn Tortilla (stale or lightly toasted)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the chicken thigh with the salt and black pepper. Heat the vegetable oil in a heavy pot and brown the chicken on both sides, then transfer it to a plate.
02
Toast the sesame seeds, pumpkin seeds, dried guajillo chili, dried ancho chili, allspice, clove, cinnamon stick, and corn tortillas in a dry pan until fragrant, taking care not to burn them.
03
Char the tomato, tomatillo, onion, and garlic until softened and browned in spots.
04
Blend the toasted ingredients and charred vegetables with the hot chicken stock until smooth.
05
Return the chicken thigh to the pot, pour in the sauce and the hot chicken stock, and bring to a gentle simmer.
06
Cover and cook until the chicken reaches 74°C (165°F) and is tender. Uncover and simmer until the sauce lightly coats the chicken.
07
Taste the pepián and adjust the seasoning before serving.

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