Guatemalan Pepian de Pollo recipe from a cooking class I took in Mixco, Guatemala. Mixco near Guatemala City is a town of cultural heritage and local markets. It’s expanded with urban development but retains lots of traditional practices and attractions including local artisan shops, markets and eateries where visitors can sample Guatemalan food.
The cooking class was held in a local kitchen setup and we learned to make the Guatemalan Pepian de Pollo. It’s among Guatemala’s oldest food and is consumed at family reunions and celebrations. My first impression of the Guatemalan Pepian de Pollo recipe had been the ingredients. It includes regional spices and veggies (tomatoes, tomatillos and dehydrated chillies) roasted and ground into a sauce.
While we labored through the recipe I observed the steps in making the Guatemalan Pepian de Pollo. The chicken is steamed to the sauce that intensifies and absorbs the flavours of the spices. Once it was finished, the instructor served it with tortillas and rice. The Guatemalan Pepian de Pollo recipe has a delicate spice flavour with earthy notes from the roasted veggies and chillies. The sauce is creamy and thick, covering the chicken thoroughly and providing bites a little depth.
The Guatemalan Pepian de Pollo recipe is a favorite meal among locals in Mixco along with other areas of Guatemala. It’s served in homes and traditional restaurants across the town, reflecting its role as being a Guatemalan dish. In Mixco, families make this recipe on weekends or special occasions and it’s a dish that connects people due to its tradition in the regional cuisine.
Mixco & trying out the Guatemalan Pepian de Pollo recipe gave me a taste of a staple Guatemalan food dish. The class taught me how to prepare it and how important the dish was to Mixco folks. A staple recipe for Guatemalan Pepian de Pollo uses local ingredients and traditional ways to cook, reflecting Guatemalan flavours and culinary heritage.
Ingredients For the Guatemalan Pepian de Pollo Recipe
Mixed Chicken Pieces
Chopped Medium Tomatoes
Chopped Medium Onion
Minced Cloves of Garlic
Tomatillos Husked and Chopped
Dried Guajillo Chilies Seeded and Soaked In Hot Water
Dried Ancho Chilies Seeded and Soaked In Hot Water
Sesame Seeds
Ground Cumin
Ground Coriander
Chicken Broth
Salt
Pepper
Chopped Fresh Cilantro
Cooking Instructions For the Guatemalan Pepian de Pollo Recipe
Heat oil in a large pot or Dutch oven over medium heat. – Ensure the pot is properly heated before proceeding with the recipe. Choose a pot or Dutch oven that is large enough to accommodate all the ingredients. Use an appropriate amount of oil to prevent sticking and ensure even cooking. Heat the oil until it shimmers, indicating it is ready for cooking.
Create a suitable cooking environment by properly heating the pot.
Brown the chicken pieces on all sides until golden brown. – Place the chicken pieces in the hot oil, making sure they have enough space to brown evenly. Turn the chicken pieces occasionally to achieve an even browning effect. Cook the chicken until it reaches a desirable golden-brown color. Ensure all sides of the chicken pieces are evenly browned. Achieve a flavorful crust on the chicken by browning it to perfection.
Remove the browned chicken from the pot and set it aside. – Carefully transfer the browned chicken to a separate plate or bowl. Allow the chicken to rest momentarily while other ingredients are prepared. Set the chicken aside to prevent it from overcooking. Keep the browned chicken separate to maintain its texture and appearance. Reserve the chicken for later incorporation into the stew.
In the same pot, add the chopped tomatoes, onions, and minced garlic. – Add the chopped tomatoes to the pot, distributing them evenly. Incorporate the chopped onions into the pot to infuse the stew with their flavors. Add the minced garlic to the pot, ensuring it is evenly distributed. Create a flavorful base by combining the tomatoes, onions, and garlic. Allow the vegetables to cook together, releasing their aromatic essence.
Cook the vegetables until they are softened. – Stir the vegetables occasionally to prevent sticking or burning. Cook the vegetables until they reach a tender and softened state. Ensure the vegetables have a pleasant texture and are not overly firm. Continuously monitor the vegetables to prevent overcooking. Achieve a desired level of softness and tenderness in the vegetables.
Drain the soaked guajillo and ancho chilies. – Remove the soaked guajillo and ancho chilies from the hot water. Gently squeeze any excess liquid from the chilies. Ensure the chilies are properly drained to prevent diluting the flavors. Discard the soaking liquid from the chilies. 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. – Combine the soaked chilies, sesame seeds, cumin, coriander, and a portion of the chicken broth in a blender or food processor. Blend the ingredients until they form a smooth and homogeneous mixture. Achieve a consistent texture by blending the ingredients thoroughly. Ensure the blended mixture is free from lumps or graininess. Create a flavorful chili paste by processing the ingredients together.
Return the browned chicken to the pot with the cooked vegetables. – Carefully place the browned chicken back into the pot. Nestle the chicken pieces into the cooked vegetables. Ensure the chicken is evenly distributed within the pot. Combine the chicken and vegetables for a cohesive stew. 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. – Gradually add the remaining chicken broth to the pot. Adjust the seasoning with salt and pepper according to personal preference. Stir the stew to evenly distribute the added broth and seasonings. Increase the heat and bring the stew to a rapid boil. 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. – Lower the heat to the lowest setting to maintain a gentle simmer. Cover the pot to trap the heat and moisture, promoting tenderization. Simmer the stew for the recommended duration to fully cook the chicken and allow the flavors to meld together. Continue simmering until the chicken reaches a desirable level of tenderness. Check the stew periodically to ensure it is cooking at a steady, gentle simmer.
Most Popular Spices Used by Guatemalan Locals
Guatemalan cuisine is known for its balanced and flavorful use of spices, combining native ingredients with those introduced by Spanish settlers to create a rich tapestry of taste. One of the most prominent spices in Guatemalan cooking is Qchiote (annatto), which adds a mild peppery flavor and vibrant red hue to various dishes. Often ground into a paste, achiote is used in stews, tamales, and rice, infusing the food with an earthy flavor that complements other ingredients. Its coloring properties also enhance the visual appeal of traditional recipes, making it a versatile favorite among locals.
Another essential spice is Pepitoria, or ground pumpkin seeds. Unique to Guatemalan and neighboring Central American cuisines, pepitoria is often used to thicken sauces and add depth to stews, especially in dishes like pepian, where it contributes a subtle nutty flavor. Combined with roasted tomatoes, chilies, and other spices, pepitoria adds a distinctive richness that embodies the essence of Guatemalan cooking. This practice of using seeds as a seasoning reflects ancient Mayan cooking traditions, which continue to influence modern Guatemalan flavors.
Cinnamon is also widely used, particularly in sweet and savory dishes that highlight Guatemalan cuisine’s Spanish influence. Known locally as canela, cinnamon is a common ingredient in mole sauces, as well as in desserts and beverages like atol de elote (a corn-based drink). Its warm, aromatic flavor adds complexity to various recipes, bridging the flavors of local ingredients with a Spanish touch. Often paired with other spices, cinnamon is essential in creating the nuanced flavors found in Guatemalan comfort foods.
Allspice is another popular spice in Guatemala, bringing a warm, slightly peppery note to savory dishes and marinades. This spice, derived from the dried berries of the pimento tree, is known as *pimienta gorda* in Guatemala and is commonly used in soups, stews, and meats. Its subtle complexity enhances dishes without overpowering them, offering a rounded flavor profile that highlights the country’s love for balanced seasoning.
Chili Peppers such as cobán and guajillo varieties are staples for adding heat and depth. Though Guatemalan cuisine is not typically very spicy, the addition of these chilies gives dishes a gentle warmth and smokiness. Ground or used whole, these chilies appear in everything from salsas to stews, like the renowned kak’ik, a spicy turkey soup from the highlands. Together, these spices — achiote, pepitoria, cinnamon, allspice, and chili peppers — define the flavors of Guatemalan food, infusing it with tradition and the unique balance of local and global influences.
Eating Healthy in Guatemala
Eating healthy in Guatemala is achievable, thanks to the country’s abundant fresh produce, local markets, and traditional cooking methods that prioritize natural ingredients. Guatemala’s varied landscape, which includes fertile highlands and tropical lowlands, allows for a diverse range of fruits, vegetables, and grains. Staples like black beans, corn, and rice form the base of many dishes and offer a nutritious source of protein, fiber, and essential vitamins. Black beans, in particular, are a common ingredient in Guatemalan meals, providing protein and fiber without saturated fats, making them a great choice for a balanced diet. Paired with corn tortillas — a daily staple rich in fiber and antioxidants — these ingredients are satisfying and help maintain energy levels throughout the day.
One of the most beneficial aspects of Guatemalan cuisine is its emphasis on fresh vegetables and fruits. Local markets, or mercados, are filled with seasonal produce such as tomatoes, avocados, carrots, and leafy greens. Vegetables are often incorporated into traditional dishes like caldo de res, a hearty beef soup loaded with nutrient-dense vegetables, or jocon, a chicken stew made with tomatillos and cilantro. The vibrant colors in these dishes reflect the high vitamin and antioxidant content that supports overall health, making it easy to get essential nutrients through regular meals.
In addition to vegetables, tropical fruits such as papaya, mango, and bananas are commonly available, offering essential vitamins like vitamin C and potassium. These fruits are often enjoyed fresh, juiced, or as a light snack, providing natural sugars and hydration in the country’s warmer regions. The emphasis on fresh, whole foods is also reflected in Guatemalan drinks, where fruit-based beverages and traditional teas are common, reducing the need for processed, sugar-laden options.
Guatemalan cooking methods also support a healthier diet. Many dishes are simmered, boiled, or lightly sautéed rather than fried, preserving the nutritional value of ingredients without adding unnecessary fats. Traditional stews, like pepian and hilachas, are slow-cooked with minimal oil, allowing spices, herbs, and vegetables to enhance the flavor naturally. This approach not only brings out the authentic flavors of the ingredients but also aligns with the principles of healthy eating by reducing added fats and sugars.
Overall, Guatemala’s local markets, traditional foods, and natural cooking techniques make it easy to eat healthily. Embracing these customs allows individuals to enjoy a balanced, nutrient-rich diet rooted in fresh, wholesome ingredients, supporting wellness and long-term health.
FAQ For the Guatemalan Pepian de Pollo Recipe
Q: What are the main ingredients in the Guatemalan Pepian de Pollo recipe?
A: The Guatemalan Pepian de Pollo recipe primarily includes chicken, a variety of vegetables like tomatoes, bell peppers, and onions, along with spices such as cumin, coriander, and achiote. Additionally, the dish often incorporates toasted pumpkin seeds and sesame seeds to create a rich and flavorful sauce. This combination of ingredients results in a hearty stew that is deeply rooted in Guatemalan culinary traditions, providing a perfect balance of flavors and textures that make it a beloved dish in many households.
Q: How long does it take to prepare the Guatemalan Pepian de Pollo recipe?
A: Preparing the Guatemalan Pepian de Pollo recipe typically takes about 1.5 to 2 hours, depending on the cooking method used. The process involves marinating the chicken, toasting the spices and seeds, and then simmering everything together to develop a rich, complex flavor. While it may take some time, the effort is well worth it, as the end result is a fragrant, delicious stew that showcases the vibrant flavors of Guatemalan cuisine, making it a satisfying meal for family and friends.
Q: Can I make the Guatemalan Pepian de Pollo recipe with other types of meat?
A: Yes, you can certainly adapt the Guatemalan Pepian de Pollo recipe by using other types of meat, such as pork, beef, or even turkey. Each type of meat will bring its own unique flavor to the dish, while still allowing the rich, spicy sauce to shine through. Cooking times may vary based on the type of meat used, so it’s essential to adjust the simmering time accordingly to ensure everything is tender and well-cooked, maintaining the essence of this traditional Guatemalan stew.
Q: What are some traditional side dishes to serve with the Guatemalan Pepian de Pollo recipe?
A: The Guatemalan Pepian de Pollo recipe is often served alongside traditional sides such as white rice or corn tortillas, which complement the rich flavors of the stew. Additionally, some people enjoy serving it with refried beans or a fresh vegetable salad to add a refreshing contrast to the dish. These accompaniments not only enhance the overall dining experience but also provide a well-rounded meal that highlights the diverse ingredients and flavors of Guatemalan cuisine.
Q: Is the Guatemalan Pepian de Pollo recipe suitable for meal prep or freezing?
A: Absolutely, the Guatemalan Pepian de Pollo recipe is an excellent option for meal prep and can be frozen for future meals. When stored in an airtight container, the stew can last for up to three months in the freezer without losing its flavor or texture. When ready to eat, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave. This makes it a convenient dish to prepare in advance, allowing you to enjoy a hearty, home-cooked meal with minimal effort later on.
Guatemalan Pepian de Pollo Recipe
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.
1 comment
The pepian sauce was so flavorful, with spices that blended beautifully with the chicken.