Slow-Simmered Guatemalan Pepian with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rich, hearty Guatemalan stew featuring a complex blend of roasted spices and vegetables simmered in a thick, savory sauce. This latin american-inspired chicken ready in about 80 minutes pairs whole dried guajillo chiles, whole dried pasilla chiles, medium, quartered tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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

• 3 whole dried guajillo chiles
• 2 whole dried pasilla chiles
• 2 medium, quartered tomato
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 1 (2-inch piece) cinnamon stick
• 4 whole cloves
• 1/4 cup pepitas (pumpkin seeds)
• 1/2 cup sliced plantains
• 1 medium, peeled and chopped carrot
• 2 medium, peeled and cubed potato
• 4 cups chicken broth
• 1 lb, bone-in, skin removed chicken thighs
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Place 3 dried guajillo chiles and 2 dried pasilla chiles on a baking sheet and roast for 3 minutes until fragrant and slightly darkened, taking care not to burn.
2. Step 2: Add 2 quartered medium tomatoes, 1 quartered medium white onion, 4 whole garlic cloves, 1 cinnamon stick, and 4 whole cloves to the baking sheet and roast for an additional 8 minutes until softened and aromatic.
3. Step 3: In a dry skillet over medium heat, toast 1/4 cup pepitas and 1/2 cup sliced plantains for 3 minutes until golden and fragrant. Transfer all roasted ingredients to a blender.
4. Step 4: Add 1 cup chicken broth to the blender and puree until smooth, creating the pepian sauce.
5. Step 5: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb bone-in, skinless chicken thighs and brown on both sides for 4 minutes per side until golden.
6. Step 6: Pour the blended sauce over the chicken in the pot. Add 1 medium peeled and chopped carrot, 2 medium peeled and cubed potatoes, and remaining 3 cups chicken broth.
7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce to low and simmer, covered, for 45 minutes until chicken is tender and vegetables are cooked through and the sauce thickens.