Slow-Cooked Guatemalan Pepian with Roasted Chicken
A hearty, slow-simmered Guatemalan stew featuring roasted chicken simmered in a rich, spiced pumpkin seed and tomato sauce. This latin american-inspired chicken ready in about 120 minutes pairs pounds whole chicken, medium tomato, dried Guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 3 pounds whole chicken
- 3 medium tomato
- 4 pieces dried Guajillo chilies
- 2 pieces dried Pasilla chilies
- 1 large white onion
- 4 cloves garlic cloves
- 1/2 cup pumpkin seeds (pepitas)
- 1 stick cinnamon stick
- 3 whole cloves
- 5 berries allspice berries
- 3 tbsp vegetable oil
- 4 cups chicken broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 6 small corn tortillas
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Rub the whole chicken (3 pounds) with 1 tsp salt and 1/2 tsp black pepper, place on a roasting pan, and roast for 45 minutes until golden and cooked through.
- Step 2: While the chicken roasts, remove stems and seeds from 4 Guajillo and 2 Pasilla dried chilies. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 20 minutes until softened.
- Step 3: Char 3 medium tomatoes and 1 large white onion cut in half on a dry skillet over medium-high heat for 5 minutes until blackened spots appear and softened.
- Step 4: In the same skillet, toast 1/2 cup pumpkin seeds over medium heat for 3-4 minutes until they begin to pop and turn golden.
- Step 5: In a blender, combine softened chilies, charred tomatoes, onion, 4 garlic cloves, toasted pumpkin seeds, 1 cinnamon stick, 3 cloves, 5 allspice berries, and 1 cup chicken broth. Blend until smooth.
- Step 6: Heat 3 tbsp vegetable oil in a large pot over medium heat. Pour the blended sauce and cook for 7 minutes, stirring frequently until the sauce thickens and darkens.
- Step 7: Add the remaining 3 cups chicken broth, 1/2 tsp salt, and the roasted chicken, shredded into pieces, to the pot. Simmer gently for 30 minutes to blend flavors.
- Step 8: Warm 6 small corn tortillas on a skillet until pliable. Serve the pepian stew hot with warm tortillas on the side.
Frequently asked questions
How long does Slow-Cooked Guatemalan Pepian with Roasted Chicken take to make?
Total time is about 120 minutes (30 min prep + 90 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 Roasted Chicken?
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 pounds whole chicken from drying out.
Can I substitute ingredients in Slow-Cooked Guatemalan Pepian with Roasted Chicken?
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 Roasted Chicken 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 Roasted Chicken?
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.