Guatemalan Chicken Pepián
A Guatemalan chicken stew with vegetables and a thick recado sauce made with toasted chiles, tomatoes, seeds, and spices. Makes 4 servings.
This version of Guatemalan pepián is made with chicken and a recado of tomatoes, miltomate, chiles, sesame, and pepitoria, which are toasted and ground. Family recipes can vary; this version uses chicken, vegetables, and French bread to thicken the sauce.
Method
- 01
Cook the chicken and vegetables
Put the chicken and water in a pot and cook over a gentle heat. When the chicken is nearly cooked, add the chayote, green beans, and potatoes; continue cooking until the chicken is tender and the vegetables can be pierced easily with a fork. Set the meat and vegetables aside, and keep the broth.
- 02
Toast the recado ingredients
In a hot griddle or skillet, toast the guaque chile, pasa chile, miltomate, sesame seeds, pepitoria, tomatoes, onion, banana peel, garlic, cinnamon, allspice, and cloves in batches. Remove each ingredient when toasted and fragrant, taking care not to burn it.
- 03
Blend and thicken the recado
Blend the toasted ingredients with the French bread and a little of the reserved broth, adding more broth gradually until you have a smooth, thick sauce. Transfer the mixture to a pot, add the cilantro, salt, and black pepper, and simmer gently for 30 minutes, stirring occasionally.
30 min - 04
Finish the stew
Stir the chicken and reserved vegetables into the recado. Cook gently until everything is hot and the sauce has the thick consistency of a stew; adjust the salt and pepper using the stated amounts.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.