Stewed Chicken in Guatemalan Pepian Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 recipe, ready in about 70 minutes, blends bone-in chicken thighs, 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.

Ingredients

• 4 pieces bone-in chicken thighs
• 3 medium, quartered tomatoes
• 3 dried guajillo chili peppers
• 2 dried pasilla chili peppers
• 1 medium, quartered white onion
• 4, peeled garlic cloves
• 1 (2-inch) cinnamon stick
• 1 tsp black peppercorns
• 1 tbsp coriander seeds
• 2 tbsp pumpkin seeds (pepitas)
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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.