Slow-Cooked Guatemalan Pepian with Toasted Spices

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

A rich and hearty slow-cooked chicken stew featuring traditional Guatemalan pepian spices toasted and ground to create a deep, complex flavor. This latin american-inspired chicken ready in about 95 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 350 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: 20 min Cook: 75 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat and toast 3 dried guajillo chilies, 2 dried pasilla chilies, 3 tbsp white sesame seeds, 1 cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns for 3-4 minutes until fragrant and lightly darkened, turning frequently to avoid burning.
  2. Step 2: Place the toasted spices and chilies into a blender with 1 white onion quartered, 4 peeled garlic cloves, 4 quartered roma tomatoes, and 2 torn corn tortillas. Add 1 cup chicken broth and blend until smooth.
  3. Step 3: In a large Dutch oven, heat 3 tbsp vegetable oil over medium-high heat. Season 6 bone-in chicken thighs with 2 tsp salt and brown on all sides for about 5 minutes.
  4. Step 4: Pour the blended sauce over the chicken in the Dutch oven, then add remaining 3 cups of chicken broth. Stir to combine and bring to a simmer.
  5. Step 5: Cover the pot, reduce heat to low, and cook for 1 hour, until the chicken is tender and the sauce has thickened, stirring occasionally.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving alongside rice or warm tortillas.

Frequently asked questions

How long does Slow-Cooked Guatemalan Pepian with Toasted Spices take to make?

Total time is about 95 minutes (20 min prep + 75 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 Toasted Spices?

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 Toasted Spices?

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 Toasted Spices 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 Toasted Spices?

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.

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