Guatemalan Chicken Stew - Pollo en Pepián Recipe

Welcome to a culinary journey through the heart of Central America, where we're diving deep into the rich flavors of Guatemalan cuisine! While the name "Gallo en Chicha" might bring to mind a specific, tangy beverage, today we're focusing on one of Guatemala's most beloved and iconic dishes: Pollo en Pepián. This isn't just any chicken stew; it's a testament to the country's vibrant culinary heritage, a thick, flavorful, and deeply aromatic stew that traditionally features a robust chicken stewing hen.
Pollo en Pepián is much more than a meal; it's a celebration of indigenous ingredients and colonial influences, a dish often served at special occasions, family gatherings, and traditional festivals. Its complex flavor profile comes from a unique blend of roasted seeds, chiles, and vegetables, creating a sauce that's both earthy and subtly spicy. Whether you're a seasoned chef or a curious beginner in Latin American cuisine, preparing this authentic Guatemalan chicken stew will transport your taste buds straight to the colorful markets and bustling kitchens of Guatemala. Get ready to explore a dish that truly reflects the soul of its people, rich in history and bursting with unforgettable taste.

Ingredients

• For the Chicken:
• 1 (3-4 lb) chicken stewing hen, cut into 8-10 pieces (or a whole chicken, quartered)
• 1 large white onion, halved
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon salt
• Water to cover
• For the Pepián Sauce:
• 2 medium ripe tomatoes
• 4 small tomatillos, husked
• 2 guajillo chiles, stemmed and seeded
• 1 pasilla chile, stemmed and seeded
• 1-2 chiles de árbol (optional, for extra heat)
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons sesame seeds
• 1/2 cinnamon stick (about 1 inch)
• 3 whole cloves
• 5-6 black peppercorns
• 1/2 small red onion, roughly chopped
• 2 cloves garlic
• 1/2 green bell pepper, roughly chopped (or a red sweet pepper for color)
• 1 ounce corn tortilla, torn into pieces (about 1 small tortilla)
• 1 tablespoon achiote paste, dissolved in 1/4 cup warm chicken broth
• 1/2 cup fresh cilantro, chopped (for garnish)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil or lard

Directions

1. Prepare the Chicken: Place the chicken stewing hen pieces, halved onion, smashed garlic, bay leaf, and salt in a large pot. Cover with water and bring to a boil. Reduce heat, skim any foam, and simmer gently for 1.5 to 2 hours, or until the chicken is tender but not falling apart. Remove chicken from broth and set aside. Strain the broth and reserve about 4-5 cups for the sauce.
2. Roast Vegetables & Chiles: While the chicken simmers, prepare your sauce ingredients. On a dry comal or heavy skillet over medium heat, roast the tomatoes, tomatillos, guajillo chiles, pasilla chile, and chiles de árbol (if using). Turn frequently until they are softened and lightly charred in spots. The chiles should be fragrant but not burnt. Remove chiles and soak them in hot water for 15-20 minutes to soften.
3. Toast Seeds & Spices: In the same dry skillet, toast the pumpkin seeds, sesame seeds, cinnamon stick, cloves, and peppercorns over medium-low heat. Stir constantly until fragrant and lightly golden. Be careful not to burn them! Remove from heat.
4. Sauté Aromatics & Tortilla: Heat 1 tablespoon of oil or lard in the skillet. Add the chopped red onion, garlic, and green bell pepper. Sauté until softened, about 5-7 minutes. Add the torn corn tortilla pieces and cook until lightly golden and crispy.
5. Blend the Sauce: Drain the softened chiles. In a blender, combine the roasted tomatoes, tomatillos, softened chiles, toasted seeds and spices, sautéed aromatics, and tortilla. Add about 1 cup of the reserved chicken broth. Blend until very smooth. You might need to add a bit more broth to achieve a thick, pourable consistency.
6. Cook the Sauce: Heat the remaining 1 tablespoon of oil or lard in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended sauce through a fine-mesh sieve directly into the hot oil, pressing down on the solids to extract all the liquid. Discard any remaining pulp. This step is crucial for a smooth sauce.
7. Simmer the Stew: Bring the strained sauce to a simmer, stirring constantly to prevent sticking. Cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Stir in the dissolved achiote paste.
8. Combine & Finish: Add the cooked chicken stewing hen pieces to the sauce. Add enough of the reserved chicken broth to reach your desired stew consistency (usually thick but not paste-like). Bring back to a gentle simmer and cook for another 15-20 minutes, allowing the chicken to absorb the rich flavors of the sauce. Season with salt and pepper to taste.
9. Serve: Garnish with fresh chopped cilantro. Serve hot with white rice and warm corn tortillas. This chicken onion potato recipe can be adapted by adding potatoes to the stew during the final simmer if desired, but traditionally Pepián is served with sides.