Pepián de Cuy with Guatemalan Flavors

Ingredients

• 1 whole chicken, cut into pieces (or 4 cuy, cleaned and quartered) 1 whole chicken, cut into pieces (or 4 cuy, cleaned and quartered)
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ground pumpkin seeds 2 tablespoons ground pumpkin seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 allspice berries 4 allspice berries
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the achiote paste, ground cumin, ground coriander, salt, and pepper. Add the chicken pieces (or cuy) and rub the marinade all over. Let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
2. 2.
   In a large pot, heat some oil over medium heat. Add the marinated chicken pieces (or cuy) and brown them on all sides. Remove the meat from the pot and set aside.
3. 3.
   In the same pot, add the diced tomatoes, bell pepper, onion, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Return the chicken pieces (or cuy) to the pot and add enough water to cover the meat. Add the cinnamon stick, cloves, and allspice berries. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.
5. 5.
   Remove the meat from the pot and set it aside. Using a blender or food processor, blend the cooked vegetables and spices until smooth. Return the mixture to the pot.
6. 6.
   Stir in the ground pumpkin seeds and simmer for an additional 10 minutes to thicken the sauce.
7. 7.
   Add the lime juice and season with salt and pepper to taste. Return the meat to the pot and simmer for a few more minutes to allow the flavors to meld together.
8. 8.
   Serve the Pepián de Cuy hot, garnished with fresh cilantro. It pairs well with rice or tortillas.

Treat your ingredients with care...

• Achiote paste — Achiote paste is a key ingredient in Guatemalan cuisine. If you can't find it, you can make a substitute by combining equal parts of paprika, cayenne pepper, and turmeric.
• Ground pumpkin seeds — To make ground pumpkin seeds, simply toast raw pumpkin seeds in a dry pan until they turn golden brown. Let them cool, then grind them in a food processor or coffee grinder until they form a fine powder.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the sautéed vegetables.
• If you prefer a smoother sauce, strain the blended vegetable mixture before adding the ground pumpkin seeds.
• To enhance the flavor, you can add a splash of Worcestershire sauce or soy sauce during the simmering process.
• If you can find fresh achiote seeds, you can grind them and make a paste from scratch for an even more authentic flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve Pepián de Cuy with a side of white rice or warm tortillas. Garnish with fresh cilantro for added freshness and color. It is also delicious when accompanied by a simple tomato and avocado salad.

Presentation advice

To present Pepián de Cuy beautifully, place a generous portion of the stew in a shallow bowl. Arrange a few sprigs of fresh cilantro on top for an attractive touch. Serve with a side of rice or tortillas on a separate plate to allow guests to customize their portions.