Simmered Guatemalan Pepian Chicken Stew

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty Guatemalan stew blending roasted spices and vegetables with tender chicken in a rich, warm sauce. This Latin American-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, tomato, 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 pieces bone-in chicken thighs
• 3 medium, quartered tomato
• 1 large, quartered onion
• 4, peeled garlic cloves
• 3, seeds removed dried guajillo chilies
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1/4 cup, toasted pepitas (pumpkin seeds)
• 2 tbsp, toasted sesame seeds
• 1 small, peeled and sliced plantain
• 1 medium, chopped carrot
• 3 cups chicken broth
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat a dry skillet over medium heat and toast 1/4 cup pepitas and 2 tbsp sesame seeds for 3 minutes until golden and fragrant; set aside.
2. Step 2: In the same skillet, roast 3 quartered tomatoes, 1 large quartered onion, 4 peeled garlic cloves, and 1 small peeled sliced plantain for 8 minutes, turning occasionally until lightly charred.
3. Step 3: Toast 3 dried guajillo chilies, 1 cinnamon stick, and 4 whole cloves in the skillet for 2 minutes until aromatic.
4. Step 4: Transfer toasted seeds, roasted vegetables, and spices into a blender; add 3 cups chicken broth and blend until smooth, about 2 minutes.
5. Step 5: Heat 2 tbsp vegetable oil in a large pot over medium heat. Season 4 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown chicken pieces for 4 minutes per side until golden.
6. Step 6: Pour the blended sauce over the browned chicken, add 1 medium chopped carrot, and bring to a simmer. Cover and cook over low heat for 45 minutes until chicken is tender and sauce thickens, stirring occasionally.