Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds

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

A hearty Guatemalan stew featuring tender chicken simmered in a rich, spiced pumpkin seed and roasted tomato sauce. This Latin American-inspired chicken recipe, ready in about 95 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 380 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 dried guajillo chilies
• 2 dried pasilla chilies
• 1/3 cup roasted pumpkin seeds (pepitas)
• 3 medium tomatoes
• 1 medium white onion
• 4 garlic cloves
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 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 but not burnt; remove stems and seeds, then soak in hot water for 20 minutes.
2. Step 2: Meanwhile, dry roast 1/3 cup pumpkin seeds in the skillet over medium heat for 3-4 minutes until golden and aromatic; set aside.
3. Step 3: Char 3 medium tomatoes and 1 medium white onion on a hot griddle or under the broiler until blackened on all sides, about 8 minutes; peel the tomatoes once cooled.
4. Step 4: In a blender, combine soaked chilies, roasted pumpkin seeds, charred tomatoes, charred onion, 4 garlic cloves, 1 cinnamon stick, 3 whole cloves, 1 tsp cumin seeds, and 1/2 cup chicken broth; blend until smooth.
5. Step 5: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs bone-in chicken thighs, searing for 4-5 minutes per side until golden brown; remove and set aside.
6. Step 6: Pour the blended sauce into the pot and cook over medium heat for 5 minutes until thickened and fragrant.
7. Step 7: Return chicken to the pot along with 3 cups chicken broth, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender.
8. Step 8: Remove bay leaf and cinnamon stick before serving. Garnish with 1/4 cup chopped fresh cilantro and serve with rice.