Guatemalan Pepian de Pollo Recipe

The recipe for Guatemalan Pepian de Pollo incorporates a variety of ingredients, such as tomatoes, tomatillos, chilies, and a blend of spices. This results in a complex and well-balanced flavor profile that appeals to many taste preferences.

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5 from 1 vote

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Course: Soup

Cuisine: Guatemalan

Keyword: Guatemalan Pepian de Pollo Recipe

Servings: Servings

Calories: 1337 kcal

Equipment

Pots, Pan and Cooking Equipment Needed for the Guatemalan Pepian de Pollo Recipe
Large pot or Dutch oven: Used to cook the stew and incorporate all the ingredients.
Blender or food processor: Used to blend the soaked chilies and other ingredients for the chili paste.
Best Way to Store Leftovers From the the Guatemalan Pepian de Pollo Recipe

Ingredients

2 1/2 pounds chicken mixed parts
2 tomatoes chopped
1 onion chopped
4 garlic cloves minced
2 tomatillos husked and chopped
2 guajillo peppers dried, seeded and soaked in hot water
2 ancho peppers dried, seeded and soaked in hot water
1 tablespoon sesame seeds
1 teaspoon cumin ground
1 teaspoon coriander ground
4 cups chicken broth
Salt and pepper to taste
Chopped cilantro fresh for garnish optional

Instructions

Heat oil in a large pot or Dutch oven over medium heat.

a. Ensure the pot is properly heated before proceeding with the recipe.
b. Choose a pot or Dutch oven that is large enough to accommodate all the ingredients.
c. Use an appropriate amount of oil to prevent sticking and ensure even cooking.
d. Heat the oil until it shimmers, indicating it is ready for cooking.
e. Create a suitable cooking environment by properly heating the pot.

Brown the chicken pieces on all sides until golden brown.

a. Place the chicken pieces in the hot oil, making sure they have enough space to brown evenly.
b. Turn the chicken pieces occasionally to achieve an even browning effect.
c. Cook the chicken until it reaches a desirable golden-brown color.
d. Ensure all sides of the chicken pieces are evenly browned.
e. Achieve a flavorful crust on the chicken by browning it to perfection.

Remove the browned chicken from the pot and set it aside.

a. Carefully transfer the browned chicken to a separate plate or bowl.
b. Allow the chicken to rest momentarily while other ingredients are prepared.
c. Set the chicken aside to prevent it from overcooking.
d. Keep the browned chicken separate to maintain its texture and appearance.
e. Reserve the chicken for later incorporation into the stew.

In the same pot, add the chopped tomatoes, onions, and minced garlic.

a. Add the chopped tomatoes to the pot, distributing them evenly.
b. Incorporate the chopped onions into the pot to infuse the stew with their flavors.
c. Add the minced garlic to the pot, ensuring it is evenly distributed.
d. Create a flavorful base by combining the tomatoes, onions, and garlic.
e. Allow the vegetables to cook together, releasing their aromatic essence.

Cook the vegetables until they are softened.

a. Stir the vegetables occasionally to prevent sticking or burning.
b. Cook the vegetables until they reach a tender and softened state.
c. Ensure the vegetables have a pleasant texture and are not overly firm.
d. Continuously monitor the vegetables to prevent overcooking.
e. Achieve a desired level of softness and tenderness in the vegetables.

Drain the soaked guajillo and ancho chilies.

a. Remove the soaked guajillo and ancho chilies from the hot water.
b. Gently squeeze any excess liquid from the chilies.
c. Ensure the chilies are properly drained to prevent diluting the flavors.
d. Discard the soaking liquid from the chilies.
e. Prepare the chilies for blending by removing excess moisture.

In a blender or food processor, blend the soaked chilies, sesame seeds, cumin, coriander, and a small amount of chicken broth until smooth.

a. Combine the soaked chilies, sesame seeds, cumin, coriander, and a portion of the chicken broth in a blender or food processor.
b. Blend the ingredients until they form a smooth and homogeneous mixture.
c. Achieve a consistent texture by blending the ingredients thoroughly.
d. Ensure the blended mixture is free from lumps or graininess.
e. Create a flavorful chili paste by processing the ingredients together.

Return the browned chicken to the pot with the cooked vegetables.

a. Carefully place the browned chicken back into the pot.
b. Nestle the chicken pieces into the cooked vegetables.
c. Ensure the chicken is evenly distributed within the pot.
d. Combine the chicken and vegetables for a cohesive stew.
e. Reincorporate the chicken to allow the flavors to meld together.

Pour in the remaining chicken broth, season with salt and pepper to taste, and bring the stew to a boil.

a. Gradually add the remaining chicken broth to the pot.
b. Adjust the seasoning with salt and pepper according to personal preference.
c. Stir the stew to evenly distribute the added broth and seasonings.
d. Increase the heat and bring the stew to a rapid boil.
e. Allow the stew to reach a rolling boil before proceeding.

Reduce the heat to low, cover the pot, and simmer the stew for 1.5 to 2 hours, or until the chicken is tender and the flavors have developed.

a. Lower the heat to the lowest setting to maintain a gentle simmer.
b. Cover the pot to trap the heat and moisture, promoting tenderization.
c. Simmer the stew for the recommended duration to fully cook the chicken and allow the flavors to meld together.
d. Continue simmering until the chicken reaches a desirable level of tenderness.
e. Check the stew periodically to ensure it is cooking at a steady, gentle simmer.

Notes

Prepare ingredients in advance: Chop the vegetables and measure the spices before starting the cooking process to save time.

Use pre-cut chicken pieces: If available, using pre-cut chicken pieces can save time and effort in the preparation stage.

Double the recipe: Make a larger batch of the stew and freeze the leftovers for future quick and convenient meals.

Adjust spiciness: Control the level of spiciness by adding or reducing the number of chilies according to personal preference.

Serve with garnishes: Enhance the presentation and flavor of the stew by serving it with fresh cilantro, lime wedges, or tortilla chips.

Skim off excess fat: Remove any excess fat that rises to the surface during the cooking process for a lighter and cleaner taste.

Let the flavors meld: Allow the stew to rest for a short while after cooking to let the flavors develop and intensify.

Nutrition

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