Slow-Simmered Guatemalan Pepian with Roasted Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A rich, aromatic Guatemalan stew featuring roasted chicken simmered in a complex blend of toasted spices, tomatillos, and roasted peppers. This latin american-inspired chicken ready in about 80 minutes pairs whole chicken, cut into 8 pieces, tomatillos, husked and rinsed, white onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 3 lbs whole chicken, cut into 8 pieces
• 6 medium tomatillos, husked and rinsed
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 3 medium ripe tomatoes, quartered
• 1 (2-inch) cinnamon stick
• 1 tsp cumin seeds
• 1/4 cup pepitas (pumpkin seeds)
• 1 corn tortilla, torn into pieces
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Preheat oven to 425°F. Arrange 3 lbs of chicken pieces on a baking sheet and roast for 35 minutes until golden and cooked through, turning halfway.
2. Step 2: While chicken roasts, place 6 tomatillos, 3 quartered tomatoes, 1 medium quartered white onion, and 4 garlic cloves on a dry skillet over medium-high heat; roast for 8 minutes, turning occasionally until blackened spots appear.
3. Step 3: Toast 3 dried guajillo and 2 dried pasilla chilies, 1 tsp cumin seeds, 1/4 cup pepitas, 1 torn corn tortilla piece, and 1 cinnamon stick in the same skillet over medium heat for 3 minutes until fragrant but not burnt.
4. Step 4: Transfer roasted vegetables and toasted spices to a blender. Add 3 cups chicken broth and blend until smooth and thick, about 1 minute.
5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium heat. Pour pureed sauce in and simmer for 10 minutes, stirring occasionally until sauce thickens and deepens in color.
6. Step 6: Add roasted chicken pieces to the pot, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and simmer together for 15 minutes to meld flavors.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves before serving over rice or with warm corn tortillas.