Quirky Foodster
  1. Back

Lunches

Pepián de Pollo (Guatemalan Chicken Pepián)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 1.2 kg (2.5 lb) chicken pieces, bone-in
  • 60 g (1/2 cup) pumpkin seeds
  • 30 g (3 tbsp) sesame seeds
  • 3 dried (3 chiles) guajillo chiles, seeded
  • 2 dried (2 chiles) pasilla chiles, seeded
  • 4 plum (4 tomatoes) tomatoes
  • 2 tomatillos (2 tomatillos)
  • 1 white (1 onion) onion, quartered
  • 3 garlic (3 cloves) cloves
  • 500 g (1 lb) potatoes, peeled and chunked
  • 2 chayote (2 chayotes) squash, peeled and chunked
  • 1 tsp (1 tsp) dried thyme
  • 1 tsp (1 tsp) black pepper
  • 15 ml (1 tbsp) vegetable oil
  • Salt, to taste

Method

  1. Place chicken in a stockpot, cover with water, add a pinch of salt and simmer 25 minutes until just cooked. Reserve the broth.
  2. Toast the pumpkin seeds and sesame seeds in a dry skillet until fragrant and lightly golden, then set aside to cool.
  3. On the same dry skillet, toast the guajillo and pasilla chiles briefly on each side until fragrant but not burnt.
  4. Char the tomatoes, tomatillos, onion and garlic on the comal until blackened in spots, about 8 minutes.
  5. Blend the toasted seeds, chiles, charred vegetables, thyme and black pepper with 500 ml (2 cups) of the reserved chicken broth until smooth.
  6. Heat oil in the stockpot, pour in the blended sauce and simmer 15 minutes, stirring often, to deepen the flavour.
  7. Add the potatoes and chayote to the sauce along with the remaining broth and simmer 20 minutes until vegetables are tender.
  8. Return the chicken to the pot, season with salt, and simmer a further 10 minutes until everything is heated through and the sauce has thickened.

Introduction: Pepián is widely considered Guatemala's national dish and holds UNESCO-recognised cultural heritage status.

Cultural Background: Pepián is widely considered Guatemala's national dish and holds UNESCO-recognised cultural heritage status. Rooted in Kaqchikel Maya cuisine, it is a rich stew thickened with toasted and ground seeds and chiles, a technique predating Spanish contact and still practiced in highland kitchens today.

Tips: Toasting the seeds and chiles without oil is essential for Pepián's signature smoky depth — watch closely so they don't burn.

Variations: Pepián de res (beef) is common in some regions; a vegetarian version substitutes mushrooms and extra vegetables for the chicken.

Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.

Nutrition: Approx. 520 kcal, 34 g protein, 26 g fat, 38 g carbohydrate per serving.

FAQs:

Q: Can I make Pepián less spicy?

A: Yes, reduce the number of chiles or remove all seeds and veins for a milder sauce.

Q: What can I serve Pepián with?

A: Traditionally served with white rice and corn tortillas.

© Arscale 2026