Slow-Simmered Chicken Pepián with Roasted Seeds and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A rich, traditional Guatemalan chicken stew featuring a deep blend of roasted spices, tomatoes, and pumpkin seeds, simmered slowly for tender, flavorful meat. This latin american-inspired chicken ready in about 85 minutes pairs bone-in chicken thighs, medium tomatoes, medium tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 pieces bone-in chicken thighs
• 3 medium tomatoes
• 2 medium tomatillos
• 3 dried guajillo chilies
• 2 dried pasilla chilies
• 1 large white onion
• 4 garlic cloves
• 1/4 cup pumpkin seeds (pepitas)
• 2 tbsp sesame seeds
• 1 cinnamon stick
• 4 whole cloves
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 375°F. Place 3 medium tomatoes, 2 medium tomatillos, 1 large white onion quartered, and 4 garlic cloves on a baking sheet and roast for 20 minutes until softened and slightly charred.
2. Step 2: While vegetables roast, remove seeds and stems from 3 dried guajillo chilies and 2 dried pasilla chilies; toast them in a dry skillet over medium heat for 1 minute until fragrant but not burnt.
3. Step 3: In the same skillet, toast 1/4 cup pumpkin seeds and 2 tbsp sesame seeds over medium heat until lightly browned and aromatic, about 2-3 minutes.
4. Step 4: Transfer roasted vegetables, toasted chilies, pumpkin seeds, sesame seeds, 1 cinnamon stick, and 4 whole cloves to a blender. Add 1 cup chicken broth and blend until smooth.
5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Season 4 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them in the oil for 4 minutes per side until golden.
6. Step 6: Pour the blended sauce into the pot with the chicken and add remaining 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender and sauce thickens.
7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving to brighten flavors.