Slow-Simmered Guatemalan Pepian with Chicken and Vegetables

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

A traditional Guatemalan stew featuring tender chicken simmered in a rich, roasted tomato and chili sauce with hearty vegetables. This latin american-inspired chicken ready in about 80 minutes pairs bone-in chicken thighs, medium 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 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.

Prep: 25 min Cook: 55 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 medium tomatoes, 3 dried guajillo chilies, 2 dried pasilla chilies, 1 large sliced onion, 4 garlic cloves, 1/4 cup pumpkin seeds, 1 small cinnamon stick, 3 whole cloves, and 1 tsp coriander seeds in a dry skillet over medium heat for 5–7 minutes until fragrant and lightly charred.
  2. Step 2: Soak the toasted chilies in hot water for 15 minutes, then blend all toasted ingredients with 1 cup of the soaking water until smooth to form the pepian sauce.
  3. Step 3: 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.
  4. Step 4: Pour the blended pepian sauce over the chicken, add 4 cups chicken broth, 2 diced medium potatoes, 2 sliced carrots, and 1 cubed chayote squash, then season with 1 1/2 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Cover and simmer on low heat for 45 minutes until the chicken is tender and vegetables are cooked through, stirring occasionally.

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Frequently asked questions

How long does Slow-Simmered Guatemalan Pepian with Chicken and Vegetables take to make?

Total time is about 80 minutes (25 min prep + 55 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 Pepian with Chicken and Vegetables?

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 Pepian with Chicken and Vegetables?

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 Pepian with Chicken and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pepian with Chicken and Vegetables?

Latin American chicken 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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