Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds
A hearty Guatemalan stew featuring tender chicken simmered in a rich, spiced pumpkin seed and roasted tomato sauce. This latin american-inspired chicken 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Pour the blended sauce into the pot and cook over medium heat for 5 minutes until thickened and fragrant.
- 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.
- Step 8: Remove bay leaf and cinnamon stick before serving. Garnish with 1/4 cup chopped fresh cilantro and serve with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds take to make?
Total time is about 95 minutes (35 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 Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds?
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 Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds?
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 Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Guatemalan Pepian with Chicken and Pumpkin Seeds?
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.
