Guatemalan Pepián with Chicken

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons Pepián spice blend 2 tablespoons Pepián spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 1/4 cup (60 ml) pumpkin seeds 1/4 cup (60 ml) pumpkin seeds
• 1/4 cup (60 ml) sesame seeds 1/4 cup (60 ml) sesame seeds
• 1/4 cup (60 ml) peanuts 1/4 cup (60 ml) peanuts
• 1/4 cup (60 ml) almonds 1/4 cup (60 ml) almonds
• 1/4 cup (60 ml) dried guajillo chili peppers, soaked and seeded 1/4 cup (60 ml) dried guajillo chili peppers, soaked and seeded
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (Saturated: 5g)
• Carbohydrates: 18g (Sugars: 6g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and lightly browned.
2. 2.
   Add the diced tomatoes, sliced carrots, and cubed potatoes to the pot. Stir in the tomato paste, Pepián spice blend, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Cook for a few minutes to allow the flavors to meld together.
3. 3.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and add the chicken pieces to the pot. Cover and simmer for about 30 minutes, or until the chicken is cooked through and tender.
4. 4.
   Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds, sesame seeds, peanuts, almonds, and dried guajillo chili peppers until fragrant and lightly browned. Remove from heat and let cool.
5. 5.
   Transfer the toasted seeds, nuts, and chili peppers to a blender or food processor. Blend until you have a smooth paste, adding a little water if needed to achieve the desired consistency.
6. 6.
   Once the chicken is cooked, stir in the seed and nut paste into the pot. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Guatemalan Pepián hot, garnished with fresh cilantro. Accompany with steamed rice or warm tortillas.

Treat your ingredients with care...

• Pumpkin seeds — Toasting the pumpkin seeds before blending enhances their nutty flavor.
• Sesame seeds — Use unhulled sesame seeds for a more pronounced taste.
• Dried guajillo chili peppers — Soak the chili peppers in hot water for about 15 minutes to soften them before removing the seeds.

Tips & Tricks

• For a spicier Pepián, add a pinch of cayenne pepper or a diced jalapeño pepper.
• If you prefer a smoother sauce, strain the seed and nut paste before adding it to the stew.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Adjust the thickness of the sauce by adding more chicken broth if desired.
• Experiment with different vegetables such as zucchini or green beans to personalize your Pepián.

Serving advice

Serve the Guatemalan Pepián in deep bowls, accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds and a drizzle of olive oil over the Pepián. Serve with a side of colorful pickled vegetables for an added pop of color.