Simmered Chicken in Tomato-Pepita Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly simmered in a rich tomato sauce blended with toasted pumpkin seeds for a creamy, nutty Salvadoran-inspired stew. This latin american-inspired chicken ready in about 50 minutes blends bone-in chicken thighs, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 35 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 3/4 tsp black pepper evenly on all sides.
  2. Step 2: Heat 2 tbsp vegetable oil in a large deep skillet over medium-high heat. Add chicken thighs skin side down and sear for 5 minutes until golden brown, then flip and sear the other side for 4 minutes; remove chicken and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 diced medium white onion and 3 minced garlic cloves; sauté for 4-5 minutes until translucent and fragrant.
  4. Step 4: Add 4 chopped roma tomatoes, 1 tsp dried oregano, and 1/2 tsp ground cumin; cook for 6-7 minutes until tomatoes soften and begin to break down.
  5. Step 5: Transfer the tomato mixture to a blender with 1/3 cup toasted pumpkin seeds and 1 1/2 cups chicken broth; blend until smooth.
  6. Step 6: Pour the blended sauce back into the skillet, bring to a simmer over medium-low heat. Return the chicken thighs to the skillet, cover, and cook for 20 minutes until chicken is cooked through and sauce thickens.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges on the side for squeezing over the dish.

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Frequently asked questions

How long does Simmered Chicken in Tomato-Pepita Sauce take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Simmered Chicken in Tomato-Pepita Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Simmered Chicken in Tomato-Pepita Sauce?

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 Simmered Chicken in Tomato-Pepita Sauce 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 Simmered Chicken in Tomato-Pepita Sauce?

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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