Name: Pepian
Yield: 6
Cuisine: Guatemala
Ingredients: 2 lb (900 g) chicken pieces; 6 cups water or stock; 2 potatoes, cubed; 2 carrots, chopped; 1 chayote or green beans; 4 tomatoes; 2 dried guajillo chiles; 2 dried pasilla chiles; 1/4 cup pumpkin seeds; 2 tbsp sesame seeds; 1 onion; 3 garlic cloves; 1 tsp cinnamon

Where it comes from

Pepian is one of Guatemala's oldest dishes, with roots in Maya cooking. The sauce uses toasted pumpkin and sesame seeds and dried chiles, and the stew is a favorite for family meals.

Explore the cuisine of Guatemala.

Recipe

Make Pepian at home

Serves 6Time 1 hour 30 minutes

Ingredients

2 lb (900 g) chicken pieces
6 cups water or stock
2 potatoes, cubed
2 carrots, chopped
1 chayote or green beans
4 tomatoes
2 dried guajillo chiles
2 dried pasilla chiles
1/4 cup pumpkin seeds
2 tbsp sesame seeds
1 onion
3 garlic cloves
1 tsp cinnamon

How it's made

Simmer the chicken with salt in the water for 25 minutes; reserve the stock.
Toast the chiles, pumpkin seeds, sesame seeds, tomatoes, onion and garlic in a dry pan until browned.
Blend everything with the cinnamon and 2 cups of stock until smooth.
Fry the sauce in a little oil for 5 minutes.
Return the chicken to the pot with the sauce, potatoes and carrots.
Simmer 25 minutes until the vegetables are tender and the sauce is thick.
Serve with rice and warm tortillas.