Guatemalan Pepián de Pollo

Guatemalan Pepián de Pollo
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Pepián de Pollo is one of Guatemala’s most iconic and ancient dishes—rich, complex, and deeply satisfying. It marries roasted seeds, dried chilies, and tomatoes into a thick, fragrant sauce that’s simmered with chicken. This traditional Mayan-meets-Spanish stew is typically served with rice or tortillas and is often prepared for special gatherings or Sunday meals.

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Yields4 Servings
Prep Time35 minsCook Time1 hr 5 minsTotal Time1 hr 40 mins
For the Chicken
 1 whole chicken, cut into 8 pieces (or ~2.5 lbs / 1.1 kg bone-in chicken parts)
 1 tsp salt
 ½ tsp black pepper
 ½ onion, halved
 2 cloves garlic, peeled
 Water to cover
For the Sauce Base
 2 medium tomatoes
 1 dried guajillo chile, stemmed and seeded
 1 dried pasilla chile, stemmed and seeded
 ¼ cup raw sesame seeds
 ¼ cup raw pumpkin seeds (pepitas)
 1 raw pumpkin seeds (pepitas)
 1 small cinnamon stick
 2 corn tortillas (stale or lightly toasted)
 3 black peppercorns
 2 cloves
 2 allspice berries
 1 medium onion, sliced
 2 cloves garlic, peeled
 1 tomatillo (optional, for tang)
 2 cups chicken broth (from boiling the chicken)
Vegetables (optional but traditional)
 2 small potatoes, peeled and halved
 1 chayote, peeled and cut into chunks
 2 carrots, cut into thick slices
 ½ cup green beans, trimmed
Cook the Chicken
1

  • Place chicken, ½ onion, 2 garlic cloves, salt, and pepper in a large pot.

  • Cover with water and bring to a boil. Reduce to simmer for 30–40 minutes, or until chicken is tender.

  • Skim off any foam. Reserve 2 cups of the broth for the sauce.

Prepare the Sauce
2

Toast and Roast:

  • In a dry pan over medium heat, toast sesame seeds, pepitas, cinnamon stick, cloves, peppercorns, and allspice until aromatic and golden (4–5 minutes). Remove and set aside.

  • Toast tortillas in the same pan until crisp, then break into pieces.

  • Roast tomatoes, chiles, sliced onion, garlic, and tomatillo (if using) in a dry skillet or over an open flame until blistered and softened.

Blend:

 

  • Transfer everything—spices, seeds, roasted vegetables, and toasted tortillas—to a blender.

  • Add 1–2 cups of chicken broth and blend until very smooth (you may need to do this in batches).

Simmer the Sauce
3

  • In a large, deep pan, pour the sauce through a sieve (for extra smoothness) and simmer on low for 10–15 minutes, stirring frequently.

  • Add chicken pieces and a bit more broth if the sauce is too thick.

  • Add optional vegetables like potatoes, carrots, or green beans and simmer until tender (20–25 minutes).

Serve
4

  • Serve hot, ladled into shallow bowls.

  • Accompany with white rice, warm corn tortillas, and a wedge of lime.

Tips & Variations
5

  • No tortillas? Use a slice of dry bread to thicken the sauce.

  • More heat? Add a dried chile de árbol or fresh chili to the blend.

  • Vegetarian version: Use squash, mushrooms, and green beans with vegetable broth instead of chicken.

Serving Suggestions
6

  • Pair with Guatemalan rice, pickled radish salad, or fried plantains.

  • Drink with agua de tamarindo, horchata, or a cold beer like Gallo.

Ingredients

For the Chicken
 1 whole chicken, cut into 8 pieces (or ~2.5 lbs / 1.1 kg bone-in chicken parts)
 1 tsp salt
 ½ tsp black pepper
 ½ onion, halved
 2 cloves garlic, peeled
 Water to cover
For the Sauce Base
 2 medium tomatoes
 1 dried guajillo chile, stemmed and seeded
 1 dried pasilla chile, stemmed and seeded
 ¼ cup raw sesame seeds
 ¼ cup raw pumpkin seeds (pepitas)
 1 raw pumpkin seeds (pepitas)
 1 small cinnamon stick
 2 corn tortillas (stale or lightly toasted)
 3 black peppercorns
 2 cloves
 2 allspice berries
 1 medium onion, sliced
 2 cloves garlic, peeled
 1 tomatillo (optional, for tang)
 2 cups chicken broth (from boiling the chicken)
Vegetables (optional but traditional)
 2 small potatoes, peeled and halved
 1 chayote, peeled and cut into chunks
 2 carrots, cut into thick slices
 ½ cup green beans, trimmed
Guatemalan Pepián de Pollo
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