Slow-Cooked Guatemalan Pepian de Pollo

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A rich, slow-simmered Guatemalan chicken stew featuring roasted spices and a complex tomato and pumpkin seed sauce. This Latin American-inspired chicken recipe, ready in about 85 minutes, pairs bone-in chicken thighs, white onion, tomatoes 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

• 2 pounds bone-in chicken thighs
• 1 medium, quartered white onion
• 3 medium, halved tomatoes
• 3 whole dried guajillo chilies
• 2 whole dried pasilla chilies
• 1/4 cup, toasted pumpkin seeds (pepitas)
• 2 tbsp, toasted sesame seeds
• 1 small cinnamon stick
• 3 whole cloves
• 4, peeled garlic cloves
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Toast 3 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning frequently to avoid burning; then soak them in 1 cup hot water for 15 minutes to soften.
2. Step 2: While chilies soak, roast 1/4 cup pumpkin seeds and 2 tbsp sesame seeds in the same skillet over medium heat for 3 minutes until golden and aromatic; set aside.
3. Step 3: In the skillet, add 1 small cinnamon stick, 3 whole cloves, and 4 peeled garlic cloves, toasting for 1-2 minutes until fragrant but not burned.
4. Step 4: In a blender, combine the soaked chilies with their soaking water, the toasted pumpkin seeds, sesame seeds, cinnamon, cloves, garlic, 3 halved tomatoes, and 1 medium quartered white onion; blend until smooth.
5. Step 5: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat; add 2 pounds bone-in chicken thighs and brown on all sides for 6-8 minutes, then remove and set aside.
6. Step 6: Pour the blended sauce into the pot and cook over medium heat for 5 minutes, stirring frequently until it thickens slightly and darkens in color.
7. Step 7: Return the chicken thighs to the pot, add 3 cups chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper; bring to a simmer, cover, and reduce heat to low; cook for 45 minutes until chicken is tender and sauce is rich.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or warm corn tortillas.