Slow-Simmered Guatemalan Kak’ik Chicken Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A traditional Guatemalan stew featuring tender chicken simmered in a vibrant, spiced red chili broth with fresh herbs and vegetables. This Latin American-inspired soup recipe, ready in about 90 minutes, pairs bone-in chicken thighs, dried Guajillo chilies, garlic cloves 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.

Ingredients

• 2 lbs bone-in chicken thighs
• 4 dried Guajillo chilies
• 4 garlic cloves
• 1 large, quartered white onion
• 2 medium, chopped tomato
• 1/4 cup cilantro stems
• 1 tbsp fresh oregano leaves
• 1 tsp ground cumin
• 2 tsp salt
• 1/2 tsp black pepper
• 6 cups chicken broth
• 2 cups, cooked for serving white rice
• 3, sliced for garnish scallions
• for serving lime wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 4 dried Guajillo chilies, then soak them in 2 cups of hot water for 20 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies with 4 garlic cloves, 1 large quartered white onion, 2 chopped medium tomatoes, 1/4 cup cilantro stems, 1 tbsp fresh oregano leaves, 1 tsp ground cumin, and 1 cup chicken broth. Blend until smooth, creating a vibrant red chili sauce.
3. Step 3: In a large pot, add 2 lbs bone-in chicken thighs and 6 cups chicken broth. Bring to a boil over medium-high heat, skimming any foam that rises.
4. Step 4: Pour the blended chili sauce into the pot with chicken, stir to combine, then reduce heat to low and simmer uncovered for 45 minutes, until chicken is tender and the broth is fragrant and richly colored.
5. Step 5: Season the stew with 2 tsp salt and 1/2 tsp black pepper. Remove chicken pieces, shred the meat, discard bones, and return the meat to the pot.
6. Step 6: Serve the Kak’ik stew hot over 2 cups cooked white rice, garnished with 3 sliced scallions and lime wedges on the side for squeezing.