Slow-Cooked Guatemalan Pepian with Roasted Pumpkin Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty Guatemalan stew featuring tender chicken simmered in a complex sauce of roasted pumpkin seeds, tomatoes, and spices. This latin american-inspired chicken ready in about 85 minutes pairs pounds bone-in chicken thighs, medium, quartered white onion, peeled garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 60 min Serves 6 Latin American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Toast 3 dried guajillo chilies for 2 minutes until fragrant but not burnt. Transfer to a bowl and cover with 1 cup hot water, soaking for 15 minutes until soft.
  2. Step 2: Meanwhile, roast 1/3 cup pumpkin seeds in the same skillet over medium heat for 3-4 minutes until golden and aromatic. Remove and set aside.
  3. Step 3: In a blender, combine the soaked chilies with their soaking liquid, 3 quartered tomatoes, 1 medium quartered white onion, 4 peeled garlic cloves, toasted pumpkin seeds, 1 small cinnamon stick, 3 whole cloves, and 1 tsp black peppercorns. Blend until smooth, about 1-2 minutes.
  4. Step 4: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds bone-in chicken thighs and brown each side for 4 minutes until golden and crispy at the edges. Remove chicken and set aside.
  5. Step 5: Pour the blended sauce into the pot and cook, stirring frequently, over medium heat for 5-7 minutes until thickened and fragrant.
  6. Step 6: Return the chicken thighs to the pot, add 4 cups chicken broth and 1 1/2 tsp salt. Bring to a boil then reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is tender and sauce is rich.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving. Serve with steamed rice or warm corn tortillas.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Guatemalan Pepian with Roasted Pumpkin Seeds take to make?

Total time is about 85 minutes (25 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 Roasted 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 pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Guatemalan Pepian with Roasted 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 Roasted 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 Roasted 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.

Related recipes