Pepián (Guatemalan Chicken Stew)

Method

1. Toast the seeds and spices in a dry skillet over medium heat: pumpkin seeds (2 min until they pop), sesame seeds (1 min until golden), cinnamon, cloves, and allspice (1 min until fragrant). Set aside.

2. Toast the chiles in the same skillet for 30 seconds per side. Soak in hot water 20 minutes.

3. Char the vegetables — tomatoes, onion, and garlic — in the dry skillet until blackened on all sides (8-10 minutes).

4. Blend the sauce by combining soaked chiles, charred vegetables, toasted seeds and spices, and 1 cup broth. Blend until smooth. Strain through a fine-mesh sieve.

5. Build the stew by searing the chicken in the Dutch oven, then adding the blended sauce and remaining broth. Simmer 30 minutes. Add potatoes, chayote, and green beans. Cook 20 more minutes until vegetables are tender.

6. Serve over white rice with warm tortillas. In Guatemala, pepián is the dish that grandmothers are famous for — every family has their own version.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

Equipment

• Dutch oven Recommended: Lodge 6-Quart Enameled Cast Iron Dutch Oven · Also good: Lodge 6-Quart Enameled Cast Iron Dutch Oven
• Cast iron skillet (for toasting) Recommended: Lodge 12-Inch Pre-Seasoned Cast Iron Skillet
• Blender Recommended: Ninja Professional Plus Blender
• Fine-mesh strainer Recommended: Winco 8-Inch Stainless Steel Fine Mesh Strainer

Chef Notes

• The most important thing: Toast the seeds and spices in a dry skillet until golden and fragrant — this is what gives pepián its distinctive nutty, complex flavor. Don't skip this step or the sauce will taste flat.
• Char the tomatoes, onion, and garlic on a dry skillet until blackened. The charring adds smoky sweetness.
• The sauce should be thick enough to coat the chicken. If it's too thin, simmer uncovered to reduce.
• Pepián is Guatemala's most important dish — served at weddings, holidays, and family celebrations.

Common Substitutions

Ingredient	Substitution	Notes
Chayote squash	Zucchini	Different texture but works
Pepitoria (pumpkin seeds)	Sunflower seeds	Less traditional but adds similar nuttiness
Guajillo chiles	New Mexico chiles	Similar mild, fruity heat

What You're Practicing

Pepián teaches you the Mesoamerican technique of building sauces from toasted seeds, charred vegetables, and dried chiles — the same foundation behind Mexican mole, Oaxacan negro, and Salvadoran salsa roja. Visit Spice Blends for more.