Guatemalan Pepián
Pepián is one of Guatemala’s most iconic and beloved dishes—rich, earthy, and full of depth. It’s a traditional chicken stew that combines roasted vegetables, dried chilies, seeds, and spices into a thick, deeply flavored sauce. With roots in both Mayan and Spanish culinary traditions, pepián is a dish that’s as historic as it is comforting.In this version, bone-in chicken simmers in a broth enriched with charred tomatoes, tomatillos, chilies, and a burnt tortilla for body and smokiness. Toasted pepitas and sesame seeds thicken the sauce while adding nutty undertones. A medley of vegetables—carrots, potatoes, chayote, and green beans—makes this a hearty, one-pot meal perfect for gatherings or family dinners.It’s traditionally served with white rice and warm corn tortillas to soak up every bit of that velvety, spiced sauce.
Ingredients
- 18 cups water
- 3 lbs bone-in skinless chicken thighs and drumsticks
- Quarter bunch of cilantro
- 4-5 roma tomatoes quartered
- 1/2 red bell pepper
- 2-3 tomatillos husked and quartered
- 1 medium onion quartered
- 4-5 cloves garlic
- 4 small dried guajillo chilies seeds and stems removed
- 2 dried ancho chilies seeds and stems removed
- 1/4 cup raw pepitas
- 1/4 cup raw sesame seeds
- 1 burnt tortilla
- 2 medium carrots cut into rounds
- 2 medium Yukon gold or red potatoes cut into chunks
- 1 large chayote cut into chunks
- 1/2 lb green beans trimmed and halved
- Salt and pepper to taste
Instructions
- Begin by boiling the chicken thighs and drumsticks in the 18 cups of water with a big pinch of salt and the cilantro for about 20 minutes.
- In a pan over medium heat, dry roast the tomatoes, bell pepper, tomatillos, onion, and garlic until cooked through and charred on all sides. Be careful not to burn any of the ingredients as this may make them bitter.
- In a separate pan over medium heat, dry roast the guajillo and ancho chilies until lightly toasted but not burned, then set them aside.
- In the same pan, dry roast the pepita and sesame seeds until just lightly toasted as well.
- Transfer the roasted vegetables, chilies, seeds, and the cooked cilantro from the chicken broth to a blender. Add a burnt tortilla and 2 cups of the chicken broth to the blender as well and blend until it becomes a completely smooth sauce.
- Add the blended sauce to the pot of broth and chicken, then allow this to simmer uncovered for 20 minutes.
- Next, add the carrots, potatoes, and chayote, and simmer for another 15 minutes. Lastly, add the green beans and cook for a final 10 minutes or until all the vegetables are perfectly tender.
- Add salt and pepper to taste, then serve with rice and tortillas. Buen provecho!
Notes
- Use a corn tortilla that’s been charred directly on the burner or in a dry pan for the most authentic flavor.
- You can prep the sauce a day in advance—this deepens the flavor and saves time.
- To make this dish vegetarian, substitute the chicken with hearty mushrooms or chickpeas and use vegetable broth instead.
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