Guatemala

Pepián

Chicken in a toasted seed and chilli sauce. Guatemala's smoky, nutty national stew.

90 minTime

45 gProtein each

mediumSpice

Make it your way

Grandma's wayRoasted seed and chilli recado with chicken and vegetables.

The original

473kcalsame

45 gproteinsame

7 gfibresame

90minutessame

Pepián de pollo.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1.2 kg, bone in

Water1.5 litres

Tomato4

Tomatillo4

Pumpkin seeds (pepitas)⅓ cup

Sesame seeds3 tbsp

Dried guajillo chilli3 (chile guaque)

Dried ancho chilli1 (chile pasa)

Cinnamon1 small stick

Corn tortilla1, toasted dark

Onion1

Garlic4 cloves

Chayote (choko)1, in chunks

Potato3, in chunks

Green beansa handful, cut

Coriander leaves (cilantro)a handful

Saltto taste

4 steps

1Simmer the chicken in the water with salt for 30 minutes. Keep the broth.
2Dry toast the tomatoes, tomatillos, onion and garlic on a hot tawa until charred. Toast the chillies, pumpkin seeds, sesame, cinnamon and tortilla separately.
3Blend everything with broth into a thick, smooth recado.
4Pour the recado over the chicken with potato, chayote and green beans. Simmer 25 minutes until thick, then stir in coriander.

Serve it like this

Serve in a deep plate with white rice and small tamalitos or corn tortillas, with coriander on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.