Guatemalan Chicken Pepian with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty chicken stew featuring a rich, nutty pepian sauce with roasted tomatoes, peppers, and spices, served over rice. This latin american-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, medium tomatoes, large red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 25 min Cook: 65 min Serves 4 Latin American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 3 medium tomatoes, 1 large red bell pepper (halved and seeded), and 1 medium onion (quartered) on a baking sheet. Drizzle with 1 tbsp vegetable oil and roast for 20 minutes until skins char and vegetables soften.
  2. Step 2: Toast 1/4 cup pumpkin seeds, 2 tbsp sesame seeds, 1 small cinnamon stick, 3 whole cloves, and 5 whole allspice berries in a dry skillet over medium heat for 3-4 minutes until aromatic.
  3. Step 3: In a blender, combine the roasted vegetables, toasted seeds and spices, 3 cloves garlic, and 1 cup chicken broth. Blend until smooth.
  4. Step 4: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Season 4 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown chicken on all sides for 6-8 minutes.
  5. Step 5: Pour the blended sauce over the browned chicken, add remaining 1 cup chicken broth, bring to a simmer, cover, and cook over low heat for 40 minutes until chicken is tender and sauce thickens.
  6. Step 6: Serve the pepian chicken hot over 3 cups cooked white rice for an authentic Guatemalan meal.

Equipment for this recipe

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Frequently asked questions

How long does Guatemalan Chicken Pepian with Roasted Vegetables take to make?

Total time is about 90 minutes (25 min prep + 65 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 Guatemalan Chicken Pepian with Roasted Vegetables?

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 thighs from drying out.

Can I substitute ingredients in Guatemalan Chicken Pepian with Roasted Vegetables?

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 Guatemalan Chicken Pepian with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Guatemalan Chicken Pepian with Roasted Vegetables?

Latin American chicken 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.

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