Pepian de Pollo (Guatemala)
Pepian de Pollo is a beloved dish in Guatemala, deeply rooted in the country’s culinary traditions. Its origins date back to pre-Columbian times, influenced by both Mayan and Spanish cuisines. The word “pepian” comes from the Nahuatl word “pepian,” which means “to boil,” referring to the cooking method used for this stew. Making this dish was super similar to mole; it was so rich and intense. Despite the long list of ingredients, it’s simple to prepare and absolutely perfect served with rice! This hearty stew symbolizes warmth and togetherness, making it a favorite during festive occasions and family gatherings. Thank you, Lorena Stiff, for assisting with the recipe!
Ingredients
- 1 Whole Chicken cut into 5-inch pieces
- 1.25l Water or more as needed
- 2 tsp Salt or to taste
- 5 Roma Tomatoes
- 1 Chile Pasa (Pasilla) dried, seeds and stem removed
- 1 Chile Guaque (Guajillo) seeds and stem removed
- 1 White Onion medium
- 1/2 cup Sesame Seeds
- 1/2 cup Pumpkin Seeds
- 1-inch Cinnamon Stick
- 1/4 tsp Dried Achiote
- Large handful of coriander
- 2 Corn Tortillas
Prepare the chicken
In a large pot, add the chicken pieces and cover them with water. Add 2 teaspoons of salt (or to taste). Bring to a boil, then reduce to a simmer and cook until the chicken is tender.
Roast the vegetables and chilies
While the chicken is cooking, roast the Roma tomatoes, Chile Pasa, Chile Guaque, and white onion until they are slightly charred. This can be done on a grill, in the oven, or in a dry skillet.
Toast the Seeds and Spices
In a separate dry skillet, toast the sesame seeds, pumpkin seeds, and the cinnamon stick until they are fragrant. Be careful not to burn them.
Blend the Sauce
In a blender, add the roasted tomatoes, chilies, and onion. Blend until smooth. Then add the toasted sesame seeds, pumpkin seeds, cinnamon stick, and dried achiote. Blend again until the mixture is smooth. If the mixture is too thick, add some of the chicken cooking liquid to help blend.
Combine and Simmer
Once the chicken is cooked, remove it from the pot. Add the blended sauce to the pot with the remaining cooking liquid. Stir well to combine. Add the chicken back to the pot and simmer for about 20 minutes, allowing the flavors to meld together.
Add the Corn Tortillas
Tear the corn tortillas into small pieces and add them to the pot. They will dissolve and help thicken the sauce.
Finish and Serve
Add a large handful of coriander to the pot and stir. Adjust the salt if needed. Serve the Pepian de Pollo hot with rice.