Slow-Simmered Chicken Pepián with Roasted Pumpkin Seeds

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful Guatemalan stew where tender chicken melds with a nutty pumpkin seed sauce, balanced by tomatillos and warm spices. This Guatemalan-inspired one-pot recipe, ready in about 105 minutes, pairs bone-in chicken thighs, pumpkin seeds, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 1.5 lbs bone-in chicken thighs
• 1/4 cup pumpkin seeds
• 2 cups tomatillos
• 1 medium white onion
• 4 garlic cloves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 2 cups chicken broth
• 1 medium tomato
• 1/2 cup bell pepper
• 1/2 cup corn kernels
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Spread 1/4 cup pumpkin seeds on a baking sheet and roast for 8-10 minutes until golden and fragrant, then set aside.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1.5 lbs bone-in chicken thighs, skin-side down, and cook for 5 minutes until golden, then flip and cook for 3 minutes more. Remove chicken and set aside.
3. Step 3: Add 1 medium finely chopped white onion and 4 minced garlic cloves to the pot, sautéing for 3 minutes until softened and fragrant. Stir in 1 tsp cumin seeds and 1 tsp dried oregano, cooking for 1 minute until aromatic.
4. Step 4: Add 2 cups chopped tomatillos, 1 medium chopped tomato, 1/2 cup diced bell pepper, and 1/2 cup corn kernels to the pot, stirring to combine. Cook for 5 minutes until vegetables begin to soften.
5. Step 5: Return the chicken to the pot, add 2 cups chicken broth, and bring to a gentle simmer. Cover and transfer to the oven. Cook for 1 hour until chicken is tender.
6. Step 6: Remove from oven, stir in the 1/4 cup roasted pumpkin seeds, and simmer uncovered for 10 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.