There’s a certain joy that fills my kitchen when I prepare Pepián de Pollo, a traditional Guatemalan dish that bursts with flavor and heart. The moment I begin to toast the pumpkin and sesame seeds, the warm, nutty aroma dances through the air, invoking the rich tapestry of Central American culture. It’s as if each ingredient tells a story, and at its center lies tender chicken simmering in a velvety sauce that’s both comforting and vibrant.
If you’ve ever craved a meal that transforms your weeknight routine into something extraordinary, this dish is your answer. Whether you’re prepping for a casual family dinner or looking to impress friends, Pepián de Pollo offers an incredible depth of flavor that will keep you coming back for more. Plus, despite showcasing a chorus of delightful spices and textures, the recipe is refreshingly straightforward. Let’s dive into how you can bring a taste of Guatemala into your home!
Why is Pepián de Pollo from Guatemala so special?
Authentic flavors: This dish beautifully showcases the rich, traditional spices of Guatemala, creating a unique flavor profile that is both exotic and comforting.
Nutty crunch: The toasted pumpkin and sesame seeds add delightful texture while enhancing the overall taste.
Easy preparation: With simple steps, even beginner cooks can master this comforting dish without any stress.
Feed your soul: Perfect for cozy family dinners, it brings warmth and a sense of togetherness to your table.
Crowd-pleasing versatility: Serve it with rice or tortillas, or even with avocado on the side for a fresh twist!
Pepián de Pollo Ingredients
• Dive into the delicious world of Pepián de Pollo with these essential ingredients!
For the Chicken
- Chicken breast – cut into bite-sized pieces for even cooking and tender bites.
- Salt – enhances the flavors of the chicken, ensuring it’s savory and delicious.
For the Sauce
- Pumpkin Seeds – toasted to add a nutty depth to the sauce; can be substituted with sunflower seeds for a different twist.
- Sesame Seeds – these contribute a lovely crunch and flavor; try toasting them lightly for more aroma.
- Cinnamon Stick – provides a warm spice that beautifully melds with the other ingredients.
- Corn Tortillas – used to thicken the sauce and add richness; could be replaced with flour tortillas if preferred.
- Fresh Roma Tomatoes – add vibrant freshness; for convenience, canned tomatoes can work in a pinch.
- White Onion – left with its skin to develop earthiness during charring; yellow onions can be substituted if needed.
- Chile Pasa (Pasilla) – lends a deep flavor; for mildness, swap it with a chipotle pepper.
- Chile Guaque (Guajillo) – offers a smokiness characteristic of authentic cuisine; adjust the amount to taste based on spice preference.
- Achiote (or paprika) – imparts a lovely color and subtle flavor; paprika is a great alternative for milder taste.
- Cilantro – brightens the sauce with a refreshing flavor; parsley can be used if cilantro isn’t your favorite.
These ingredients come together to create the truly heartwarming Pepián de Pollo from Guatemala, each adding its own layer of flavor and texture to this delightful dish!
How to Make Pepián de Pollo
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Boil the Chicken: In a large pot, add the chicken and enough water to cover it. Bring to a boil, then reduce to a simmer and add 1½ tsp of salt. Simmer for about 20 minutes, or until the chicken is cooked through, then remove and set aside the chicken while reserving the water.
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Toast the Seeds: Heat a cast iron skillet over medium heat. Add the pumpkin seeds, sesame seeds, and the cinnamon stick. Toast until the seeds turn brown and fragrant, then remove and set aside to cool.
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Prepare the Tortillas: In the same skillet, add the corn tortillas and toast until they’re golden brown on both sides. Remove from the skillet and place in a bowl with a thin layer of water to soften.
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Char the Tomatoes: Increase the skillet heat to high. Add the Roma tomatoes and char them until the skins are blackened. Remove from heat and set aside—the char adds an unbeatable depth of flavor.
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Char the Aromatics: Add the white onion, chile pasilla, and chile guajillo to the skillet, charring them until the skins are nicely blackened. Remove and let them cool for a moment.
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Grind the Cinnamon: Use a spice grinder to grind the toasted cinnamon stick into a fine powder. This will add a wonderful aroma to the sauce!
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Grind the Seeds: In a food processor, combine the toasted sesame seeds and pumpkin seeds. Pulse until finely ground—this adds a delightful nutty texture to your sauce.
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Blend the Vegetables: In the food processor, add the charred tomatoes, onion, chile pasilla, and chile guajillo. Pulse until everything is finely blended, creating a vibrant mixture full of flavor.
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Combine the Sauce: Add ¼ tsp of paprika (or achiote), chopped cilantro, ground cinnamon, ground sesame seeds, and ground pumpkin seeds to the processor. Pulse until the mixture is fully combined and smooth.
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Add Tortillas and Water: Add the soaked corn tortillas and 4 cups of the reserved chicken water to the food processor. Blend until the sauce is completely smooth and well integrated.
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Simmer the Dish: Pour the sauce into a large pot, bringing it to a low boil. Add the cooked chicken pieces back into the pot, allowing them to simmer together for about 15 minutes so the flavors meld beautifully.
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Serve with Love: Dish up the Pepián de Pollo, sprinkling some extra sesame seeds on top. Serve it with creamy avocado on the side for that perfect touch!
Optional: Serve with warm tortillas or coconut rice for a delightful combination.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pepián de Pollo
Fridge: Store your Pepián de Pollo in an airtight container for up to 3 days. It will continue to deepen in flavor as it sits!
Freezer: To freeze, place the cooled Pepián de Pollo in a freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
Reheating: For best results, reheat gently on the stovetop over low heat, adding a splash of water if necessary to revive the sauce’s consistency.
Serving Suggestion: Serve it with fresh avocado to brighten the dish after reheating, keeping that delightful comforting taste intact!
What to Serve with Pepián de Pollo?
To complement the rich and hearty flavors of this Guatemalan classic, consider these perfect pairings.
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Coconut Rice: A subtle sweetness pairs beautifully with the savory sauce, offering a delightful balance to your meal.
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Fresh Avocado: Creamy and smooth, it adds a cooling contrast that enhances every spoonful of Pepián de Pollo.
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Homemade Corn Tortillas: Soft and warm, they are perfect for scooping up the luscious sauce and tender chicken.
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Pickled Vegetables: Tangy and crisp, they cut through the richness of the dish, adding freshness and brightness to the plate.
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Steamed Green Beans: Their slight crunch adds texture and a pop of color, making your meal not just delicious but visually appealing too.
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Fruit Salsa: A refreshing pineapple or mango salsa can lighten the dish, offering a sweet juiciness that contrasts with the spices.
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Refreshing Horchata: This creamy cinnamon rice drink cools the palate while tying in the warm spices of the Pepián de Pollo.
Each of these sides not only complements the complex flavors of your main dish but also transforms your meal into a captivating dining experience.
Make Ahead Options
Preparing Pepián de Pollo from Guatemala in advance is a fantastic way to save time on busy weeknights! You can cook the chicken and make the sauce up to 24 hours ahead. Simply follow the recipe until step 11, then let the dish cool completely and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the mixture on the stove until warm, adding a splash of reserved chicken water to smooth out the sauce if necessary. This dish is just as delicious the next day, allowing you to enjoy an authentic taste of Guatemala with minimal effort!
Pepián de Pollo from Guatemala Variations
Feel free to personalize your Pepián de Pollo with these exciting twists that tantalize the senses.
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Dairy-Free: Swap in coconut milk instead of adding any dairy products for a rich, creamy sauce. This twist enhances the dish while keeping it wholesome.
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Vegetarian: Replace the chicken with hearty mushrooms or roasted vegetables to enjoy a savory, plant-based version that’s rich in flavor and nutrients.
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Spicy Kick: Add fresh jalapeños or a dash of cayenne pepper to crank up the heat. This addition brings a delightful zip that pairs beautifully with the aromatic sauce.
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Nut-Free: For a nut-free variation, omit the pumpkin and sesame seeds and use sunflower seeds instead. They deliver a similar texture without any allergens.
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Herb Twist: Instead of cilantro, toss in fresh basil or mint for a refreshing herby note that brightens up your dish beautifully.
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Citrus Zing: Add a squeeze of lime juice just before serving for a zesty brightness, contrasting wonderfully with the rich sauce.
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Fusion Flavor: Incorporate some curry powder or turmeric into the sauce for an unexpected yet delightful fusion flavor that excites the palate.
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Sweet & Savory: For a hint of sweetness, add diced mango or pineapple into the dish for a unique tropical twist that complements the spices exquisitely.
Explore these variations and make Pepián de Pollo fit your personal taste and dietary needs!
Expert Tips for Pepián de Pollo
Choose Quality Chicken: Make sure to use fresh chicken breasts for optimal flavor and tenderness; frozen chicken can impact texture.
Toast them Well: Toasting the pumpkin and sesame seeds until they’re golden enhances their nutty flavor, so don’t rush this step!
Perfect Tortilla Texture: Soak the tortillas just enough to soften without turning mushy; this will help them blend smoothly into the sauce.
Customize Spice Levels: Adjust the amount of chile pasilla and chile guajillo based on your heat preference; remember, the authentic Pepián de Pollo can be adjusted to taste!
Don’t Skip the Char: Charring the tomatoes and aromatics develops a deep, smoky flavor; it’s a crucial step that elevates your dish.
Simmer for Flavor: Allowing the chicken to simmer in the sauce for 15 minutes lets the flavors meld beautifully, making each bite truly comforting.
Pepián de Pollo Recipe FAQs
How do I select ripe tomatoes for this recipe?
Absolutely! Look for Roma tomatoes that are vibrant red with a firm feel. They should have a slight give when pressed but shouldn’t be mushy. Avoid ones with dark spots or blemishes, as those could indicate spoilage.
How long can I store Pepián de Pollo in the refrigerator?
You can store your Pepián de Pollo in an airtight container for up to 3 days. As the dish sits, the flavors will meld and deepen, so it can taste even better the next day! Just make sure it’s cooled to room temperature before refrigerating.
Can I freeze Pepián de Pollo?
Very! You can freeze Pepián de Pollo for up to 3 months. Once it has cooled down, place it in a freezer-safe container or resealable bag, pressing out as much air as possible. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat on the stovetop over low heat.
What should I do if my sauce is too thick?
No worries! If your sauce ends up thicker than you’d like, gradually stir in a little reserved chicken water or broth while reheating on low heat. Start with a couple of tablespoons at a time until you reach your desired consistency.
Is Pepián de Pollo suitable for those with allergies?
Definitely! However, it contains nuts from seeds and chicken, which could be allergens for some. If anyone has a sesame or pumpkin seed allergy, you can try substituting with sunflower seeds and omitting the sesame. Always double-check with your guests to ensure everyone can enjoy this delicious dish!
How should I serve Pepián de Pollo?
Serving it warm is key! I love to sprinkle some extra sesame seeds on top and place creamy avocado on the side. It’s also fantastic served with warm tortillas or coconut rice for a full and satisfying meal. Enjoy a taste of Pepián de Pollo from Guatemala!
Savory Pepián de Pollo from Guatemala: A Cozy Comfort Dish
Ingredients
Equipment
Method
- In a large pot, add the chicken and enough water to cover it. Bring to a boil, then reduce to a simmer and add 1½ tsp of salt. Simmer for about 20 minutes, or until the chicken is cooked through, then remove and set aside the chicken while reserving the water.
- Heat a cast iron skillet over medium heat. Add the pumpkin seeds, sesame seeds, and the cinnamon stick. Toast until the seeds turn brown and fragrant, then remove and set aside to cool.
- In the same skillet, add the corn tortillas and toast until they’re golden brown on both sides. Remove from the skillet and place in a bowl with a thin layer of water to soften.
- Increase the skillet heat to high. Add the Roma tomatoes and char them until the skins are blackened. Remove from heat and set aside.
- Add the white onion, chile pasilla, and chile guajillo to the skillet, charring them until the skins are nicely blackened. Remove and let them cool.
- Use a spice grinder to grind the toasted cinnamon stick into a fine powder.
- In a food processor, combine the toasted sesame seeds and pumpkin seeds. Pulse until finely ground.
- In the food processor, add the charred tomatoes, onion, chile pasilla, and chile guajillo. Pulse until everything is finely blended.
- Add ¼ tsp of paprika (or achiote), chopped cilantro, ground cinnamon, ground sesame seeds, and ground pumpkin seeds to the processor. Pulse until the mixture is fully combined and smooth.
- Add the soaked corn tortillas and 4 cups of the reserved chicken water to the food processor. Blend until the sauce is completely smooth.
- Pour the sauce into a large pot, bringing it to a low boil. Add the cooked chicken pieces back into the pot, allowing them to simmer for about 15 minutes.
- Dish up the Pepián de Pollo, sprinkling some extra sesame seeds on top. Serve it with creamy avocado on the side.