Slow-Simmered Guatemalan Pepian with Chicken and Roasted Vegetables

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

A rich, hearty Guatemalan stew featuring chicken slowly simmered in a complex blend of roasted spices, tomatoes, and pumpkin seeds, served with tender vegetables. This Latin American-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, ripe tomatoes, dried guajillo chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 ripe tomatoes
• 2 pieces dried guajillo chiles
• 2 pieces dried pasilla chiles
• 1 medium white onion
• 4 garlic cloves
• 1/4 cup pumpkin seeds (pepitas)
• 1 cinnamon stick
• 4 whole cloves
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 2 medium, peeled and cubed potatoes
• 2 medium, sliced carrots
• to taste salt
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Preheat a dry skillet over medium heat and toast 2 dried guajillo chiles and 2 dried pasilla chiles for 2 minutes until fragrant, then remove seeds and soak them in 1 cup hot water for 15 minutes.
2. Step 2: In the same skillet, toast 1/4 cup pumpkin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 4 whole cloves, and 1 cinnamon stick for 3-4 minutes until aromatic and lightly browned; transfer to a spice grinder and grind to a powder.
3. Step 3: Char 3 medium ripe tomatoes and 1 medium white onion (quartered) over an open flame or under the broiler until skin is blackened and softened.
4. Step 4: In a blender, combine soaked chiles with 3 charred tomatoes, charred onion, 4 garlic cloves, and the ground spices; blend with 1/2 cup soaking liquid until smooth.
5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium heat; add 4 bone-in chicken thighs and brown on all sides for 6-8 minutes.
6. Step 6: Pour the blended sauce into the pot, add 3 cups chicken broth, and bring to a simmer; cover and cook gently for 30 minutes.
7. Step 7: Add 2 peeled and cubed medium potatoes and 2 sliced medium carrots to the pot; season with salt to taste and continue simmering uncovered for another 20 minutes until vegetables and chicken are tender and sauce thickens.
8. Step 8: Stir in 1/4 cup chopped fresh cilantro just before serving to brighten the flavors.