Chicken Kak'ik with Tomato-Chili Broth
A vibrant Guatemalan turkey-inspired chicken soup simmered in a spicy tomato and chili broth with aromatic herbs. This latin american-inspired soups ready in about 75 minutes pairs bone-in chicken drumsticks, dried guajillo chilies, medium roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 pieces bone-in chicken drumsticks
- 3 dried guajillo chilies
- 4 medium roma tomatoes
- 1 large, quartered white onion
- 5, peeled garlic cloves
- 1/2 cup, chopped cilantro
- 1 tsp turmeric powder
- 8 cups water
- 2 tsp salt
- 1 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Toast 3 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Remove stems and seeds, then soak chilies in 1 cup hot water for 15 minutes.
- Step 2: While chilies soak, roast 4 medium roma tomatoes, 1 large quartered white onion, and 5 peeled garlic cloves in a 400°F oven for 20 minutes until charred and soft.
- Step 3: In a blender, combine soaked chilies with their soaking water, roasted tomatoes, onion, and garlic. Blend until smooth to form the broth base.
- Step 4: In a large pot, bring 8 cups water to a boil. Add 8 bone-in chicken drumsticks, 1 tsp turmeric powder, 2 tsp salt, and 1 tsp black pepper. Simmer for 20 minutes.
- Step 5: Pour the blended chili-tomato mixture through a fine sieve into the pot with chicken broth. Stir in 1/2 cup chopped cilantro and simmer uncovered for another 20 minutes until the chicken is cooked through and broth is flavorful.
- Step 6: Serve hot with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken Kak'ik with Tomato-Chili Broth take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken Kak'ik with Tomato-Chili Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken drumsticks from drying out.
Can I substitute ingredients in Chicken Kak'ik with Tomato-Chili Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken Kak'ik with Tomato-Chili Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken Kak'ik with Tomato-Chili Broth?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
