Slow-Cooked Guatemalan Pepian Chicken Stew

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich, earthy chicken stew simmered with roasted spices, tomatoes, and traditional Guatemalan peppers, delivering deep layers of smoky and slightly sweet flavors. This Latin American-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, dried Guajillo chilies, dried Pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 2 lbs bone-in chicken thighs
• 3 pieces dried Guajillo chilies
• 2 pieces dried Pasilla chilies
• 1 medium, quartered white onion
• 3 medium roma tomatoes
• 4 whole garlic cloves
• 1 stick (2 inches) cinnamon stick
• 1 tsp black peppercorns
• 1/4 cup pumpkin seeds (pepitas)
• 2 tbsp sesame seeds
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toast 3 dried Guajillo chilies and 2 dried Pasilla chilies in a dry skillet over medium heat for 2 minutes per side until fragrant but not burnt, then soak them in 1 cup hot water for 20 minutes until softened.
2. Step 2: While chilies soak, roast 3 roma tomatoes, 1 medium quartered white onion, and 4 whole garlic cloves on a baking sheet under a broiler for 8-10 minutes, turning halfway, until charred and softened.
3. Step 3: In the same dry skillet, toast 1/4 cup pumpkin seeds and 2 tbsp sesame seeds over medium heat for 3 minutes until golden and aromatic; then grind seeds together with 1 cinnamon stick and 1 tsp black peppercorns into a coarse powder using a spice grinder or mortar and pestle.
4. Step 4: Blend the soaked chilies with the roasted tomatoes, onion, garlic, and 1/2 cup of the soaking water until smooth, about 2 minutes, adding more water if needed to create a thick sauce.
5. Step 5: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add the chili-tomato sauce and cook for 5 minutes, stirring occasionally, until it thickens and deepens in color.
6. Step 6: Add the ground seed and spice mixture to the pot, stir to combine, and cook for an additional 3 minutes until the sauce is fragrant and slightly thickened.
7. Step 7: Add 2 lbs bone-in chicken thighs to the pot and pour in 3 cups chicken broth. Season with 1 1/2 tsp salt, bring to a simmer, cover, and cook over low heat for 40 minutes, until the chicken is tender and cooked through.
8. Step 8: Remove the lid and simmer uncovered for 10 more minutes to thicken the sauce to your desired consistency.
9. Step 9: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.