Slow-Simmered Guatemalan Pepian with Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A rich, aromatic Guatemalan stew featuring tender chicken simmered in a roasted tomato and roasted seed sauce with warm spices. This latin american-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, medium ripe tomatoes, dried guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 6 pieces bone-in chicken thighs
• 4 medium ripe tomatoes
• 3 pieces dried guajillo chilies
• 1/4 cup pumpkin seeds
• 2 tbsp sesame seeds
• 1 medium white onion
• 4 cloves garlic cloves
• 1 small cinnamon stick
• 3 whole cloves
• 5 allspice berries
• 1/4 cup chopped fresh cilantro
• 4 cups chicken broth
• 3 tbsp vegetable oil
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 4 medium ripe tomatoes, 1 medium white onion quartered, and 4 garlic cloves on a baking sheet. Roast for 20 minutes until skins are blistered and soft.
2. Step 2: While vegetables roast, toast 3 dried guajillo chilies on a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
3. Step 3: In the same skillet, toast 1/4 cup pumpkin seeds, 2 tbsp sesame seeds, 1 small cinnamon stick, 3 cloves, and 5 allspice berries over medium heat for 3 minutes until aromatic and lightly browned.
4. Step 4: Drain the chilies and place them with the roasted tomatoes, onion, garlic, toasted seeds, and spices in a blender. Add 1/4 cup chopped fresh cilantro and 1 cup chicken broth, then puree until smooth.
5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Season 6 bone-in chicken thighs with 2 tsp salt and 1 tsp black pepper, then brown them in the oil for 5 minutes per side until golden.
6. Step 6: Pour the blended sauce over the browned chicken and add remaining 3 cups chicken broth to cover. Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender and sauce thickens.
7. Step 7: Adjust seasoning with salt and pepper to taste. Serve hot with steamed white rice or corn tortillas for a traditional Guatemalan meal.