Chicken Pepián with Squash Seeds

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A deeply flavorful Guatemalan stew featuring chicken simmered in a vibrant sauce of toasted pumpkin seeds and achiote, served with tender vegetables. This Guatemalan-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, vegetable oil, onion 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 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup, toasted pumpkin seeds
• 2 tbsp achiote paste
• 1 (14 oz) can diced tomatoes
• 1 cup chicken broth
• 1 small, diced zucchini
• 1, diced red bell pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat; sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the pot, then add 1 large onion (finely chopped) and cook for 5 minutes until softened. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano, and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/2 cup toasted pumpkin seeds and 2 tbsp achiote paste, then add 1 (14 oz) can diced tomatoes, and cook for 2 minutes, stirring to combine.
5. Step 5: Pour in 1 cup chicken broth and bring to a simmer, scraping up any browned bits from the pot bottom.
6. Step 6: Return chicken to the pot, add 1 small zucchini (diced) and 1 red bell pepper (diced), and simmer covered for 30-35 minutes until chicken is cooked through and vegetables are tender.
7. Step 7: Remove chicken, strain sauce through a fine-mesh sieve to remove seeds and large pieces, then return strained sauce to pot and simmer for 5 minutes to thicken.
8. Step 8: Slice chicken and serve with sauce, garnished with fresh cilantro.