Stewed Chicken in Guatemalan Pepian Sauce

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

A rich and flavorful chicken stew featuring the traditional Guatemalan pepian sauce, made with roasted spices, tomatoes, and chili peppers. This latin american-inspired chicken ready in about 70 minutes blends bone-in chicken thighs, medium, quartered tomatoes, dried guajillo chili peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 50 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a dry skillet over medium heat. Toast 3 dried guajillo chili peppers and 2 dried pasilla chili peppers for 1-2 minutes until fragrant, then remove stems and seeds.
  2. Step 2: In the same skillet, dry toast 1 tbsp coriander seeds, 1 tsp black peppercorns, 1 cinnamon stick, and 2 tbsp pumpkin seeds for 2-3 minutes until golden and aromatic; set aside.
  3. Step 3: Add 3 quartered tomatoes, 1 quartered white onion, and 4 peeled garlic cloves to the skillet, roasting for about 5 minutes until charred spots appear and the vegetables soften.
  4. Step 4: Transfer the toasted spices and roasted vegetables into a blender. Add 2 cups of chicken broth and blend until smooth, about 1 minute.
  5. Step 5: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and brown them in the oil for 4-5 minutes per side until golden.
  6. Step 6: Pour the blended sauce over the browned chicken in the pot. Add the remaining 1 cup of chicken broth and bring to a simmer.
  7. Step 7: Cover and cook on low heat for 40 minutes until the chicken is tender and cooked through, stirring occasionally.
  8. Step 8: Stir in 1/4 cup chopped fresh cilantro just before serving to enhance freshness and aroma.

Frequently asked questions

How long does Stewed Chicken in Guatemalan Pepian Sauce take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stewed Chicken in Guatemalan Pepian Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stewed Chicken in Guatemalan Pepian Sauce?

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 Stewed Chicken in Guatemalan Pepian Sauce 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 Stewed Chicken in Guatemalan Pepian Sauce?

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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