Slow-Simmered Guatemalan Pepián with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich and hearty Guatemalan stew featuring tender chicken simmered in a spiced roasted tomato and pumpkin seed sauce, complemented by earthy roasted vegetables. This latin american-inspired beef ready in about 95 minutes pairs bone-in chicken thighs, medium roma tomatoes, large white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs bone-in chicken thighs
• 4 medium roma tomatoes
• 1 large white onion
• 4 cloves garlic cloves
• 3 chiles dried guajillo chiles
• 1/4 cup pumpkin seeds (pepitas), toasted
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp allspice berries
• 2 corn tortillas
• 3 tbsp vegetable oil
• 2 medium carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 3 tomatillos, husked and halved
• 4 cups chicken broth
• 1/4 cup chopped fresh cilantro leaves
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Place 4 roma tomatoes, 1 large white onion quartered, 3 husked and halved tomatillos, and 2 corn tortillas on a baking sheet. Roast for 20 minutes until vegetables are softened and lightly charred.
2. Step 2: In a dry skillet over medium heat, toast 3 dried guajillo chiles for 2 minutes until aromatic, then soak them in hot water for 15 minutes until softened.
3. Step 3: In the blender, combine the roasted tomatoes, onion, tomatillos, softened guajillo chiles, 4 garlic cloves, 1/4 cup toasted pumpkin seeds, 1 cinnamon stick, 3 whole cloves, 1 tsp allspice berries, and the roasted tortillas. Blend until smooth.
4. Step 4: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 2 lbs bone-in chicken thighs and brown on all sides for 5-7 minutes.
5. Step 5: Pour the blended sauce over the chicken and add 4 cups chicken broth. Stir well and bring to a simmer. Reduce heat to low and cook covered for 40 minutes.
6. Step 6: Meanwhile, toss 2 peeled and chunked carrots and 2 peeled and chunked potatoes with a pinch of salt and 1 tbsp vegetable oil. Roast at 425°F for 25 minutes until tender and golden.
7. Step 7: Add the roasted carrots and potatoes to the stew, season with 2 tsp salt and 1 tsp black pepper, and cook uncovered for another 10 minutes until the sauce thickens and chicken is tender.
8. Step 8: Remove the cinnamon stick and cloves from the pot. Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.