Simmered Guatemalan Pepian Chicken Stew
A hearty Guatemalan stew blending roasted spices and vegetables with tender chicken in a rich, warm sauce. This latin american-inspired chicken ready in about 80 minutes pairs bone-in chicken thighs, medium, quartered tomato, large, quartered 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
Instructions
- 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.
- 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.
- Step 3: Toast 3 dried guajillo chilies, 1 cinnamon stick, and 4 whole cloves in the skillet for 2 minutes until aromatic.
- Step 4: Transfer toasted seeds, roasted vegetables, and spices into a blender; add 3 cups chicken broth and blend until smooth, about 2 minutes.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Guatemalan Pepian Chicken Stew take to make?
Total time is about 80 minutes (20 min prep + 60 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 Simmered Guatemalan Pepian Chicken Stew?
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 Simmered Guatemalan Pepian Chicken Stew?
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 Guatemalan Pepian Chicken Stew 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 Guatemalan Pepian Chicken Stew?
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.
