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.
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.
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.
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).
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 hot, ladled into shallow bowls.
Accompany with white rice, warm corn tortillas, and a wedge of lime.
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.
Pair with Guatemalan rice, pickled radish salad, or fried plantains.
Drink with agua de tamarindo, horchata, or a cold beer like Gallo.
4 servings