Pepian de Pollo

Name: Pepian de Pollo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 lb chicken breast; 1 ½ tsp salt; ½ cup pumpkin seeds; ½ cup sesame seeds; 1 cinnamon stick; 2 corn tortillas; 5 Fresh Tomatoes Roma; 1 White Onion medium; 1 Chile Pasa; 1 Chile Guaque; ¼ tsp achiote; ½ cup cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
6 servings
Calories
397 kcal
Course
Main Course
Cuisine
Guatemalan

Pepian de Pollo

Dominic Levy

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The national dish of Guatemala is made with pumpkin seeds, sesame seeds, roma tomatoes, chiles, and chicken. You will love this taste of Guatemala!

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Ingredients

Servings

3 lb chicken breast cut into bite-sized pieces
1 ½ tsp salt
½ cup pumpkin seeds also called pepitas, Shelled
½ cup sesame seeds
1 cinnamon stick
2 corn tortillas
5 Fresh Tomatoes Roma
1 White Onion medium skin left on
1 Chile Pasa Pasilla dried, seeds and stem removed
1 Chile Guaque Guajillo seeds and stem removed dried
¼ tsp achiote can use paprika
½ cup cilantro chopped

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Instructions

In a large pot, add 3 lb chicken breast cut into bite sized pieces and enough water to cover the top of the chicken. Bring the water to a boil. Once boiling, reduce to a simmer and add 1 ½ tsp salt. Allow the chicken to simmer for about 20 minutes, or until it turns white and is cooked through. Skim off any residue left on top of the water as the chicken is cooking. When the chicken is done cooking, remove the chicken from the water, and reserve the water (now broth).
While your chicken is cooking, heat a cast iron skillet over medium heat. Add ½ cup pumpkin seeds, ½ cup sesame seeds, and 1 cinnamon stick to the dry skillet. Toast the combination until the seeds begin to turn brown. Once toasted, remove the seeds and set aside.
Keeping the skillet over medium heat, add 2 corn tortillas. Toast until brown on one side. Then use tongs to flip over until browned on the other side.
Once the tortillas are toasted, remove them from the heat. Put them in a small bowl with a thin layer of water to soften the tortillas.
Turn the heat on the skillet to high. Once heated, add 5 roma tomatoes into the skillet, and cook, turning, until the skin is charred. Once charred, remove the tomatoes and set aside.
Next, add 1 white onion (skin still on), 1 Chile Pasa (Pasilla), and 1 Chile Guaque (Guajillo). Turn until the skin is charred. Then remove and set aside.
Add the cinnamon stick to a spice grinder and pulse until the cinnamon is finely ground.
In a food processor, add the sesame seeds and pumpkin seeds. Put the lid on the food processor and pulse until finely ground. Remove the ground pumpkin seeds and sesame seeds to a small bowl and set aside.
In the food processor, add the charred roma tomatoes, the onion (still not peeled) the chile pasilla, and the chile guajillo. Add the lid to the food processor, and pulse until ground finely. Add ¼ tsp paprika (or achiote), 1/2 cup chopped cilantro, the ground cinnamon, the sesame seeds, and pumpkin seeds. Pulse together until fully combined.
Add the corn tortillas and 4 cups of the reserved chicken water. Pulse until everything is fully combined and smooth.
Pour the sauce into a large pot and bring it to a low boil. Add the chicken and simmer for 15 minutes.
Serve sprinkled with sesame seeds and with avocado on the side. Enjoy!

Notes

Recipe from A Taste for Travel.
I used chicken breast cut up into bite sized pieces, but I have also seen recipes using chicken drumsticks.
Shelled, unroasted, unsalted.
In this recipe we keep the skin on the white onion, cooking it right into the dish. So make sure you choose an organic onion if possible!
You will need a Chile Pasilla and Chile Guajillo. See info below on where to find these chiles.
You can also substitute paprika if you can’t find achiote.
Serve on a bed of white rice, topped with cilantro and sesame seeds!
A lot of recipes for Pepián de Pollo char tomatillos with the onion and roma tomatoes instead of the dried chiles. You can use either.
In Guatemala, vegetables are normally charred in a comal, which is a metal grill. If you don’t have a comal at home, you can use an ungreased cast iron skillet in its place.
If you want a thinner Pepián de Pollo, you can add more water to thin out the sauce! This is up to your personal preference
If you don’t have a spice grinder, you can also use ¾ tsp ground cinnamon
Chicken: I used chicken breast cut up into bite sized pieces, but I have also seen recipes using chicken drumsticks.
Pumpkin Seeds/Pepitas: Shelled, unroasted, unsalted.
White Onion: In this recipe we keep the skin on the white onion, cooking it right into the dish. So make sure you choose an organic onion if possible!
Chiles: You will need a Chile Pasilla and Chile Guajillo. See info below on where to find these chiles.
Achiote: You can also substitute paprika if you can’t find achiote.
Serve on a bed of white rice, topped with cilantro and sesame seeds!
A lot of recipes for Pepián de Pollo char tomatillos with the onion and roma tomatoes instead of the dried chiles. You can use either.
In Guatemala, vegetables are normally charred in a comal, which is a metal grill. If you don’t have a comal at home, you can use an ungreased cast iron skillet in its place.
If you want a thinner Pepián de Pollo, you can add more water to thin out the sauce! This is up to your personal preference
If you don’t have a spice grinder, you can also use ¾ tsp ground cinnamon

Nutrition Information

Show Details

Serving 1serving Calories 397kcal (20%) Carbohydrates 12g (4%) Protein 53g (106%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 145mg (48%) Sodium 854mg (36%) Potassium 1116mg (32%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 593IU (12%) Vitamin C 12mg (13%) Calcium 159mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 397 kcal

% Daily Value*

Serving	1serving
Calories	397kcal	20%
Carbohydrates	12g	4%
Protein	53g	106%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	145mg	48%
Sodium	854mg	36%
Potassium	1116mg	24%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	593IU	12%
Vitamin C	12mg	13%
Calcium	159mg	16%
Iron	3mg	17%