Roasted Pepián Chicken Stew with Toasted Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rich and hearty Guatemalan chicken stew featuring roasted vegetables and toasted pumpkin and sesame seeds for deep, smoky flavor. This latin american-inspired chicken ready in about 80 minutes pairs bone-in chicken thighs, medium, quartered tomatoes, large, peeled and chopped potato 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 bone-in chicken thighs
• 3 medium, quartered tomatoes
• 1 large, peeled and chopped potato
• 1 large, peeled and chopped carrot
• 1 medium, quartered onion
• 4, peeled garlic cloves
• 1/4 cup, hulled pumpkin seeds
• 2 tbsp sesame seeds
• 1 small cinnamon stick
• 3 whole cloves
• 4 whole allspice berries
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1/4 cup, chopped fresh cilantro leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 bone-in chicken thighs on a baking sheet and roast for 20 minutes until skin is golden but not fully cooked.
2. Step 2: While the chicken roasts, toast 1/4 cup pumpkin seeds and 2 tbsp sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned; set aside.
3. Step 3: In a large pot over medium-high heat, warm 3 tbsp vegetable oil. Add 1 medium quartered onion, 4 peeled garlic cloves, 3 quartered tomatoes, 1 large peeled chopped potato, and 1 large peeled chopped carrot. Sauté for 8 minutes until vegetables soften and release aroma.
4. Step 4: Add the toasted seeds, 1 small cinnamon stick, 3 whole cloves, and 4 allspice berries to the pot. Stir and cook for 2 minutes to toast spices.
5. Step 5: Pour in 4 cups chicken broth and bring to a simmer. Add the roasted chicken thighs, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper.
6. Step 6: Cover and simmer gently for 40 minutes until chicken is tender and flavors meld.
7. Step 7: Remove cinnamon stick, cloves, and allspice berries. Stir in 1/4 cup chopped fresh cilantro leaves just before serving for brightness.