Slow-Simmered Guatemalan Chicken Pepián with Roasted Pumpkin Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty Guatemalan stew featuring tender chicken simmered in a rich, spiced tomato and roasted pumpkin seed sauce. This latin american-inspired chicken ready in about 85 minutes pairs bone-in chicken thighs, medium tomatoes, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 2 lbs bone-in chicken thighs
• 3 medium tomatoes
• 1 large onion
• 4 garlic cloves
• 3 dried guajillo chilies
• 1/4 cup roasted pumpkin seeds
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp coriander seeds
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced

Instructions

1. Step 1: Toast 1 tsp coriander seeds, 4 whole cloves, and 1 cinnamon stick in a dry skillet over medium heat for 2 minutes until fragrant. Grind them finely using a spice grinder or mortar and pestle.
2. Step 2: Remove stems and seeds from 3 dried guajillo chilies. Soak them in hot water for 15 minutes until softened.
3. Step 3: While chilies soak, roast 1/4 cup pumpkin seeds in a dry pan over medium heat for 3-4 minutes, stirring until golden and aromatic. Set aside.
4. Step 4: Char 3 medium tomatoes, 1 large onion quartered, and 4 garlic cloves in a hot skillet or under the broiler until blackened in spots, about 5-7 minutes, turning occasionally.
5. Step 5: Blend the softened chilies, charred tomatoes, onion, garlic, roasted pumpkin seeds, and ground spices with 1 cup chicken broth until smooth.
6. Step 6: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Brown 2 lbs bone-in chicken thighs for 5 minutes per side until golden.
7. Step 7: Pour the blended sauce over the chicken, add 3 cups more chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce to a simmer.
8. Step 8: Add 2 peeled and cubed medium potatoes and 2 sliced medium carrots. Cover and simmer gently for 45 minutes until chicken is tender and vegetables are cooked.
9. Step 9: Adjust seasoning as needed and serve hot with rice or fresh corn tortillas.