Slow-Simmered Guatemalan Kak’ik Chicken Stew

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

A traditional Guatemalan stew featuring tender chicken simmered in a vibrant, spiced red chili broth with fresh herbs and vegetables. This latin american-inspired soups 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.

Prep: 30 min Cook: 60 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Simmered Guatemalan Kak’ik Chicken Stew take to make?

Total time is about 90 minutes (30 min prep + 60 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-Simmered Guatemalan Kak’ik Chicken Stew?

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-Simmered Guatemalan Kak’ik Chicken Stew?

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-Simmered Guatemalan Kak’ik Chicken Stew 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-Simmered Guatemalan Kak’ik Chicken Stew?

Latin American soups 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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