How to make Pepián de Pollo | Guatemala | 2-min Recipe Video

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar texture; peanuts are budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water is cost-effective.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Whole wheat adds fiber; store brands reduce cost.

Boil the potato, string beans, and carrot until tender.

Blend the roasted aromatics (sesame seeds, pumpkin seeds, cinnamon, cloves, black peppercorns) with the recado (dried chili chipotle, dried chili ancho, tomatoes, bell pepper, garlic, onion) until smooth.

In a cast iron pot, heat oil and add the blended mixture, cooking for a few minutes.

Add the quartered chicken, season with salt and black pepper, and cook until browned.

Pour in water or broth and bring to a boil, then reduce heat and simmer until chicken is cooked through.

Remove chicken, shred it, and return to the pot.

Stir in chopped cilantro and adjust seasoning if needed.

Serve hot with white rice.

Cooking Techniques

Equipment Needed

Spice Level: