Slow-Cooked Guatemalan Pepian with Chicken and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A rich, slow-simmered Guatemalan stew featuring tender chicken simmered in a roasted seed and spice sauce with hearty vegetables. This Latin American-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, tomato, dried guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 6 pieces bone-in chicken thighs
• 2 medium, quartered tomato
• 3 pieces dried guajillo chilies
• 2 pieces dried pasilla chilies
• 3 tbsp white sesame seeds
• 3 tbsp pumpkin seeds (pepitas)
• 1 whole cinnamon stick
• 3 whole cloves
• 4, peeled garlic cloves
• 1 medium, quartered onion
• 2 medium, sliced carrots
• 2 medium, peeled and cubed potatoes
• 2 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat a dry skillet over medium heat. Toast 3 tbsp white sesame seeds and 3 tbsp pumpkin seeds separately until fragrant and lightly golden, about 2 minutes each; set aside.
2. Step 2: In the same skillet, toast 3 dried guajillo chilies and 2 dried pasilla chilies over medium heat for 1 minute until aromatic but not burnt; remove stems and seeds.
3. Step 3: Roast 2 quartered tomatoes, 1 medium quartered onion, 4 peeled garlic cloves, 1 cinnamon stick, and 3 whole cloves in the skillet until softened and slightly charred, about 6-8 minutes.
4. Step 4: Transfer toasted seeds, chilies, and roasted vegetables to a blender. Add 1 cup chicken broth and blend until smooth.
5. Step 5: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides, about 5 minutes.
6. Step 6: Pour the blended sauce over the chicken. Add 4 cups chicken broth, 2 sliced carrots, 2 cubed potatoes, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
7. Step 7: Bring to a boil, then reduce heat to low and simmer covered for 45 minutes, until chicken is tender and vegetables are cooked through.
8. Step 8: Taste and adjust seasoning if needed. Serve hot with steamed rice or warm corn tortillas.