Guatemalan · intermediate
Guatemalan Roasted Seed Pepián Chicken Stew
A fragrant Guatemalan classic featuring tender chicken simmered in a velvety recado sauce made from dry-roasted pumpkin seeds, sesame seeds, tomatoes, and mild chiles.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dry-roast pumpkin seeds and sesame seeds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then transfer to a plate.
- 02
In the same skillet, char the halved tomatoes and seeded guajillo chile over medium-high heat until skins blacken in spots, about 5 minutes.
- 03
Transfer toasted seeds, charred tomatoes, guajillo chile, cinnamon, and 0.5 cup of chicken broth to a blender and process until completely smooth.
- 04
Heat 1 tablespoon of cooking oil in a heavy Dutch oven over medium-high heat and sear chicken thigh pieces until lightly browned on all sides, about 6 minutes.
- 05
Pour the blended seed recado sauce and the remaining 1.5 cups chicken broth into the pot with the chicken, stirring well to combine.
- 06
Add cubed potatoes, reduce heat to medium-low, cover, and simmer for 25 minutes until potatoes are tender and chicken is cooked through.
A LITTLE KITCHEN KNOW-HOW
Recado Sauce Emulsification
Dry-toasting seeds and charring fresh tomatoes creates a rich paste that thickens the stew naturally while providing deep nutty layers of flavor.
Notes from the kitchen
- Toast seeds slowly over low-medium heat to prevent burning, which can make the recado sauce bitter.
- Pouring the blended recado through a fine mesh strainer yields an extra-smooth, silkier sauce texture.
- Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.