Chicken Pepian Stew with Roasted Pumpkin Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Guatemalan chicken stew featuring a rich, spiced tomato and roasted pumpkin seed sauce that delivers deep, earthy flavors. This latin american-inspired chicken ready in about 75 minutes pairs chicken thighs, bone-in and skin-on, dried guajillo chilies, dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 4 pieces chicken thighs, bone-in and skin-on
• 3 dried guajillo chilies
• 2 dried pasilla chilies
• 1/4 cup roasted pumpkin seeds
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 2 medium tomato, chopped
• 1 small cinnamon stick
• 1 tsp cumin seeds
• 3 whole cloves
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Toast 3 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 1 cup hot water for 15 minutes to soften.
2. Step 2: While chilies soak, heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 4 chicken thighs and sear for 5 minutes on each side until golden brown, then remove and set aside.
3. Step 3: In the same pot, add 1 medium chopped white onion, 3 minced garlic cloves, 1 tsp cumin seeds, 3 whole cloves, and 1 small cinnamon stick. Sauté for 5 minutes until onion is translucent and spices smell fragrant.
4. Step 4: Drain chilies, reserving soaking liquid, and blend them with 1/4 cup roasted pumpkin seeds, 2 chopped tomatoes, and 1/2 cup of the soaking liquid until smooth.
5. Step 5: Pour the blended chili and pumpkin seed sauce into the pot with the sautéed aromatics. Cook over medium heat for 5 minutes until the sauce thickens and darkens.
6. Step 6: Return the seared chicken thighs to the pot, add 3 cups chicken broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 40 minutes until chicken is tender and the sauce is rich.
7. Step 7: Remove cinnamon stick and cloves, garnish with 2 tbsp chopped fresh cilantro, and serve hot with rice or tortillas.