Slow-Cooked Guatemalan Pepian with Chicken and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty Guatemalan stew featuring tender chicken simmered in a rich, roasted tomato and spice sauce with earthy vegetables. This latin american-inspired pork ready in about 100 minutes pairs bone-in chicken thighs, whole dried guajillo chilies, whole dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 whole dried guajillo chilies
• 2 whole dried pasilla chilies
• 4 medium roma tomatoes
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 1 stick (2 inches) cinnamon stick
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1/4 cup pumpkin seeds (pepitas)
• 2 tbsp sesame seeds
• 2 medium, sliced into 1/2-inch rounds carrots
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt
• 1/4 cup chopped (for garnish) fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. Place 4 roma tomatoes, 1 medium quartered white onion, and 4 whole garlic cloves on a baking sheet and roast for 20 minutes until softened and lightly charred.
2. Step 2: While vegetables roast, toast 3 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Remove stems and seeds.
3. Step 3: Toast 1 tsp cumin seeds, 1 tsp black peppercorns, 1/4 cup pumpkin seeds, and 2 tbsp sesame seeds in the same skillet over medium heat for 2-3 minutes until golden and aromatic. Grind toasted seeds and spices finely in a spice grinder or mortar and pestle.
4. Step 4: Transfer roasted tomatoes, onion, garlic, toasted chilies, and ground seeds to a blender. Add 1/2 cup chicken broth and blend until smooth, about 1 minute.
5. Step 5: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs bone-in chicken thighs and brown on all sides for 6-8 minutes until golden, then remove and set aside.
6. Step 6: Pour the blended sauce into the pot and sauté for 5 minutes, stirring frequently until fragrant and slightly thickened.
7. Step 7: Return the chicken to the pot along with 4 cups chicken broth, 2 medium sliced carrots, 2 medium peeled potatoes cut into 1-inch cubes, 1 cinnamon stick, and 1 1/2 tsp salt. Bring to a simmer, cover, and cook on low heat for 1 hour until chicken is tender and sauce thick.
8. Step 8: Remove cinnamon stick. Serve the stew hot, garnished with 1/4 cup chopped fresh cilantro.