Homemade Chicken Pepian Recipe

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are lower in calories and easier to find.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more economical.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: flaxseeds

Chia seeds offer similar texture with added health benefits.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor without meat.

Welcome viewers and introduce the recipe as Chicken Pepian, a Guatemalan dish.

List ingredients: bone-in skin-on chicken thighs, onion, carrot, parsley, chayote, cascabel, pasilla, guajillo, and ancho peppers, sesame seeds, pumpkin seeds, garlic, grape tomatoes, masa harina, potato, clove, and allspice.

Prepare chayote by cutting it into large pieces for stewing.

Cut carrot and potato into large pieces, making potato slightly smaller for even cooking.

Season chicken thighs with salt and pepper on one side before starting to cook.

Place chicken thighs skin side down in a hot pan to get color on the outside.

Season the other side of the chicken with salt and pepper while it cooks.

Toast whole spices in a cast iron skillet until fragrant, then set aside.

Toast pumpkin seeds in the skillet until they pop and turn brown, then transfer to a food processor.

Remove seeds from dried peppers and toast them in the skillet until aromatic.

Flip chicken thighs to brown the other side, ensuring both sides are colored.

Add toasted pumpkin seeds and sesame seeds to the food processor.

Toast sesame seeds until they are slightly colored, then add to the food processor with pumpkin seeds.

Toast dried chili peppers in the skillet to enhance flavor, then add to the spice grinder with whole spices.

Once chicken is browned, transfer it to a pot for stewing.

Add chayote, potato, and carrot to the pot with the chicken.

Deglaze the pan with chicken stock, scraping up browned bits, and add to the pot.

Cover the chicken and vegetables with chicken stock and water to ensure everything is submerged.

Prepare onion and parsley (or cilantro) by toasting them until aromatic and then adding to the mix.

Grind toasted peppers and spices in the spice grinder until smooth, then add to the food processor with the other toasted ingredients.

Toast the remaining vegetables, including onions and grape tomatoes, before adding them to the pot.

Simmer the mixture until the chicken is cooked through and tender, about 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens