Slow-Simmered Salvadoran Chicken Pepian with Roasted Pumpkin Seeds
A savory Salvadoran chicken stew enriched with toasted spices and roasted pumpkin seeds, delivering a rich and smoky depth. This latin american-inspired chicken ready in about 80 minutes pairs (about 2 lbs) bone-in chicken thighs, medium, quartered white onion, peeled garlic cloves 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.
Ingredients
- 4 pieces (about 2 lbs) bone-in chicken thighs
- 1 medium, quartered white onion
- 4, peeled garlic cloves
- 3 pieces, stems removed dried chile guajillo
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1 large, chopped tomato
- 1 small (2 inches) cinnamon stick
- 2 tbsp vegetable oil
- 3 cups chicken broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Toast 1 tsp cumin seeds, 1 tsp coriander seeds, and 1/4 cup pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Transfer to a spice grinder and grind to a coarse powder.
- Step 2: In the same skillet, toast 3 dried chile guajillo pieces for 1 minute per side until pliable but not burnt. Soak them in hot water for 10 minutes.
- Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 4 bone-in chicken thighs seasoned with 1 tsp salt and 1/4 tsp black pepper, browning each side for 3 minutes until golden. Remove and set aside.
- Step 4: Add 1 medium quartered white onion, 4 peeled garlic cloves, and 1 large chopped tomato to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 5: Drain the soaked chiles and blend them with the sautéed vegetables and 1 small cinnamon stick in a blender until smooth.
- Step 6: Return the blended sauce to the pot, add 3 cups chicken broth, the ground spice and pepita mixture, and the browned chicken thighs. Stir well and bring to a simmer.
- Step 7: Cover and simmer on low heat for 45 minutes until chicken is tender and the sauce thickens slightly. Adjust salt and 1/4 tsp black pepper to taste.
- Step 8: Serve hot with white rice and garnished with extra pepitas if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Salvadoran Chicken Pepian with Roasted Pumpkin Seeds 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 Salvadoran Chicken Pepian with Roasted Pumpkin Seeds?
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 medium, quartered white onion from drying out.
Can I substitute ingredients in Slow-Simmered Salvadoran Chicken Pepian with Roasted Pumpkin Seeds?
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 Salvadoran Chicken Pepian with Roasted Pumpkin Seeds 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 Salvadoran Chicken Pepian with Roasted Pumpkin Seeds?
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.
