Turkey Kak’ik Stew with Roasted Tomato and Guajillo Chilies

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A traditional Guatemalan turkey stew rich with smoky roasted tomatoes and mild guajillo chilies, simmered to create a vibrant and comforting dish. This Latin American-inspired chicken recipe, ready in about 100 minutes, pairs turkey thighs, bone-in and skin-on, roma tomatoes, dried guajillo chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 turkey thighs, bone-in and skin-on
• 4 medium roma tomatoes
• 3 whole dried guajillo chilies
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 4 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked white rice (for serving)

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Instructions

1. Step 1: Preheat the oven to 425°F. Place 4 medium roma tomatoes, 1 medium quartered white onion, and 4 peeled garlic cloves on a baking sheet. Roast for 20 minutes until the vegetables are soft and slightly charred.
2. Step 2: Meanwhile, remove stems and seeds from 3 whole dried guajillo chilies and toast them in a dry skillet over medium heat for 2 minutes until fragrant. Soak the toasted chilies in 1 cup hot water for 15 minutes to soften.
3. Step 3: Transfer the roasted tomatoes, onion, garlic, soaked guajillo chilies with their soaking water, 1/4 cup fresh cilantro leaves, 1 tsp ground coriander, 1 1/2 tsp salt, and 1/2 tsp black pepper to a blender. Blend until smooth.
4. Step 4: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs turkey thighs and brown on all sides for 6-8 minutes, turning frequently.
5. Step 5: Pour the blended sauce over the browned turkey and stir to coat. Add 4 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 1 hour until the turkey is tender and the stew thickens slightly.
6. Step 6: Serve hot with 2 cups cooked white rice, garnished with extra cilantro if desired.