Guatemalan Pepian Chicken is a rich, hearty stew deeply rooted in Guatemala’s culinary traditions.
This iconic dish features tender chicken simmered in a complex, smoky, and slightly spicy sauce made from roasted tomatoes, peppers, seeds, nuts, and a blend of aromatic spices.
Pepian is considered one of Guatemala’s oldest and most beloved dishes, often served during special occasions and family gatherings, showcasing a beautiful fusion of Mayan and Spanish influences.
Table of Contents
Ingredients
For the Pepian Sauce:
- 3 medium tomatoes
- 2 dried guajillo or pasilla chilies (substitute with dried ancho if unavailable)
- 1 dried chipotle chili (optional, for smokiness and heat)
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup raw sesame seeds
- 1/4 cup raw almonds or peanuts (unsalted)
- 2 cloves garlic
- 1 small white onion, quartered
- 1 slice of white bread, toasted
- 1 cinnamon stick (about 2 inches)
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp dried oregano
- 1 tbsp vegetable oil or lard
- Salt to taste
- 2 cups chicken broth or water
For the Chicken:
- 3 lbs whole chicken, cut into pieces (or bone-in thighs/drumsticks)
- Salt and pepper
- 1 tbsp vegetable oil
Optional Garnishes:
- Fresh cilantro leaves
- Sliced radishes
- White rice (to serve)
Serves
Serves 6 people
Step-by-Step Instructions
1. Prepare the Chilies
- Remove the stems and seeds from the dried chilies.
- Toast the chilies lightly in a dry skillet over medium heat for 1-2 minutes, being careful not to burn them. Toast until fragrant and slightly darkened.
- Place toasted chilies in warm water and soak for 20 minutes to soften.
2. Roast the Vegetables and Seeds
- On a dry skillet or griddle, roast tomatoes, garlic cloves (with skins on), quartered onion, pumpkin seeds, sesame seeds, and almonds/peanuts over medium heat.
- Turn frequently until tomatoes and onion are slightly charred and seeds/nuts are golden and fragrant.
- Remove the garlic skins once cooled.
3. Toast the Spices
- In the same skillet, toast the cinnamon stick, peppercorns, and coriander seeds for about 1-2 minutes until aromatic.
- Transfer spices to a mortar or spice grinder and grind finely.
4. Make the Sauce
- Drain the soaked chilies.
- In a blender or food processor, combine roasted tomatoes, soaked chilies, garlic, onion, toasted seeds and nuts, toasted spices, dried oregano, toasted bread, salt, and chicken broth.
- Blend until smooth, adding more broth if necessary to achieve a thick but pourable sauce.
5. Cook the Chicken
- Season the chicken pieces with salt and pepper.
- Heat vegetable oil in a large pot over medium heat.
- Brown the chicken pieces lightly on all sides, about 5-7 minutes.
- Pour the blended sauce over the browned chicken.
- Bring to a simmer, cover, and cook for 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally.
6. Adjust and Serve
- Taste the sauce and adjust salt if needed.
- Remove from heat and let rest for 5 minutes before serving.
Serving Suggestions
- Serve Guatemalan Pepian Chicken hot with fluffy white rice.
- Garnish with fresh cilantro and sliced radishes for a refreshing contrast.
- Pair with warm corn tortillas to scoop up the rich sauce.
- A side of black beans or a simple avocado salad complements the dish well.
Tips for Perfect Guatemalan Pepian Chicken
- Use whole dried chilies rather than chili powders for authentic flavor.
- Toast seeds and nuts well to deepen the sauce’s complexity.
- Don’t skip soaking the chilies, as it softens them and enhances flavor.
- Simmer gently to allow flavors to meld and chicken to stay tender.
- Blend the sauce thoroughly for a smooth, velvety texture.
- Add broth gradually to achieve the right sauce consistency.
Healthier Alternatives
- Use skinless chicken breasts or thighs to reduce fat content.
- Substitute oil with avocado oil or use less oil for sautéing.
- Serve with brown rice or quinoa instead of white rice.
- Reduce or omit nuts if allergic or for a lower-calorie version.
- Add extra vegetables like carrots or potatoes to increase fiber.
Creative Variations
- Vegetarian Pepian: Substitute chicken with roasted vegetables such as squash, potatoes, and carrots.
- Spicy Pepian: Add extra dried chipotle or fresh jalapeños to increase heat.
- Pepian with Pork: Use pork shoulder instead of chicken for a richer flavor.
- Pepian Soup: Add more broth to create a hearty stew consistency.
- Serve with Tortillas: Instead of rice, serve with homemade corn tortillas for a traditional touch.
Common Mistakes to Avoid
- Not toasting the seeds and nuts enough, resulting in a bland sauce.
- Burning the dried chilies—burnt chilies taste bitter and ruin the sauce.
- Skipping the soaking step for chilies, which results in a gritty texture.
- Using too much liquid in the sauce, making it runny.
- Overcooking chicken, which makes it dry and tough.
- Not blending the sauce well, leaving it grainy.
- Ignoring seasoning adjustments after blending the sauce.
- Using chili powders instead of whole chilies, which changes the flavor profile.
- Using pre-roasted or canned tomatoes, which lack the smoky flavor.
- Not simmering long enough, causing underdeveloped flavors.
History of Guatemalan Pepian Chicken
Pepian is one of Guatemala’s oldest and most iconic dishes, with roots tracing back to Mayan civilization, making it a culinary bridge between ancient indigenous culture and Spanish colonial influences. This rich, complex stew embodies the agricultural bounty of Guatemala, combining native ingredients such as chili peppers, pumpkin seeds, and corn with Old World spices brought by the Spanish conquistadors.
Throughout history, Pepian has been a celebratory dish often prepared for festivals, religious holidays, and family gatherings. The blending of roasted vegetables, nuts, and spices reflects the cultural melting pot that Guatemala is—melding Mayan tradition with European culinary techniques.
Today, Pepian remains a beloved national dish, cherished for its unique flavor, hearty texture, and the warm sense of community it evokes when shared around the table. It stands as a delicious testament to Guatemala’s rich history and vibrant food culture.
FAQs about Guatemalan Pepian Chicken
1. What is Pepian Chicken?
Pepian Chicken is a traditional Guatemalan stew made with chicken simmered in a roasted chili, seed, and nut sauce.
2. What chilies are used in Pepian?
Dried guajillo, pasilla, and sometimes chipotle chilies are commonly used.
3. Can I make Pepian without nuts?
Yes, but nuts contribute to the sauce’s creamy texture and flavor.
4. Is Pepian spicy?
Pepian has a mild to medium heat level; you can adjust the chili quantity to taste.
5. Can Pepian be made vegetarian?
Yes, by substituting chicken with roasted vegetables or tofu.
6. What is the best way to serve Pepian?
Typically with white rice and fresh garnishes like cilantro and radishes.
7. How long does Pepian last?
Pepian keeps well refrigerated for 3-4 days and tastes even better reheated.
8. Can I freeze Pepian?
Yes, it freezes well. Thaw and reheat gently on the stove.
9. Is Pepian gluten-free?
Yes, Pepian contains no gluten if you use gluten-free broth.
10. What is the origin of Pepian?
It originated in Mayan Guatemala and has evolved through Spanish influence.
Guatemalan Pepian Chicken is more than just a stew—it’s a flavorful journey into the heart of Guatemala’s culinary heritage. This dish brings together a harmonious blend of smoky chilies, aromatic spices, toasted seeds, and tender chicken, making it a soul-warming meal perfect for family dinners and special occasions. Its rich history and complex flavors make Pepian a standout recipe that offers a true taste of Central America. Whether you’re a seasoned cook or a curious foodie, making Pepian Chicken at home invites you to savor authentic Guatemalan culture one delicious bite at a time.