Ingredients

• 1 Whole Chicken (4-5 pounds, cut into serving pieces )
• 5 cups Water (or more as needed )
• 2 tsp Salt (or to taste)
• 5 Fresh Tomatoes (Roma)
• 1 Chile Pasa (Pasilla) (dried, seeds and stem removed)
• 1 Chile Guaque (Guajillo) (seeds and stem removeddried )
• 1 White Onion (medium)
• 1/2 cup Sesame Seeds
• 1/2 cup Shelled Pumpkin Seeds (pepitas)
• 1 inch Cinnamon Stick
• 1/4 tsp Dried Achiote
• 1/2 cup Cilantro
• 2 Corn Tortillas (or pieces of French bread)
• vegetables (optional) (pre-cooked green beans, huisquil (chayote) and potato )

Directions

• Cut the chicken into  serving-sized pieces and simmer it in 5 cups of water (just enough to cover the chicken) with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.
• Meanwhile, toast the cinnamon stick, pumpkin seeds and sesame seeds separately in the dry skillet (no oil) until browned but not burned. The pumpkin seeds will pop when they're fully toasted.
• Dry roast (toast ) two corn tortillas (or two pieces of crusty French bread) in the same dry skillet, remove from pan, pour small amount of water over to moisten and set aside.
• Char the Roma tomatoes, chiles (seeds and stem removed) and onion over a dry skillet (with no oil)  in batches until very well browned.
• Process the toasted seeds and cinnamon stick in a spice grinder or food processor until they are a very fine powder. You'll need to pulse several times to get the mixture fine enough.
• Add the charred tomatoes, chiles and onion to the food processor. You don't need to peel the tomatoes or onions as you want the charred skins included in the sauce.
• If you processed the seed mixture in a spice grinder, add it to the food processor now. Add the achiote, cilantro and a half teaspoon of salt. Process for several minutes until very smooth.
• Add the toasted corn tortillas (or French bread) and four cups of reserved chicken broth to the tomato, spice and seed mixture and process until very smooth.
• Pour the sauce into the pot, bring to a low boil. Add the chicken. Simmer over a low heat for 15 minutes or longer until the sauce is very thick and a deep red colour. Add more water if you prefer a thinner consistency. Add any chopped, pre-cooked vegetables (if using, see note below) at this time.
• Serve with a sprinkling of toasted sesame seeds and with white rice and wedges of fresh avocado on the side.

Notes

• This velvety chicken stew is the ultimate Guatemalan comfort food! Often considered the national dish of Guatemala, pepián de pollo features tender chicken pieces in a lightly-spiced tomato, toasted pumpkin seed and chile sauce.
• Aromatic and packed with flavour, this Mayan-inspired stew is perfect for parties and surprisingly easy to make!
• Pepián de Pollo – Guatemala’s National Dish
• With its roots in Spanish, indigenous and Garifuna cultures, Guatemalan food has a rich and fascinating heritage. Indigenous Mayan stews are one of the backbones of Guatemalan cuisine.
• History of Pepián and Pronunciation
• If you’re wondering how to pronounce pepián, it’s “pep–ee-AN” for pepian and “pep-ee-AN – day – PO-yo” for pepián de pollo.
• What does pepián mean in English? The name of this traditional Mayan dish doesn’t translate perfectly into English. But pepián likely draws its name from the word pepitoria, an essential ingredient in this dish and in Mayan cuisine overall.
• Pepitoria is made of toasted pepita (squash seeds) and sesame seeds ground into a fine powder. The pepitoria both thickens the sauce, creates a smooth texture and adds a deliciously nut-like flavour to the recado (sauce).
• Pepian, blue corn tortillas, rice and avocado on a plate at Sabe Rico restaurant in Antigua Guatemala.
• Pepian, blue corn tortillas, rice and avocado at Sabe Rico restaurant in Antigua Guatemala.
• While pepián is made primarily of tomatoes, chiles, onions and spices the secret to pepián is the nutty flavour of the pan-roasted sesame and pumpkin seeds in the sauce. It’s pure magic!
• Its history dates to pre-colonial times when the Maya cultivated primary crops such as maize, beans, squash, chiles, achiote and tomatoes as the basis of their cuisine.
• This version is said to hail from Huehuetenango, the ancestral home of the Mam Maya indigenous peoples, in western Guatemala.
• What is the Difference between Pipian and Pepián?
• While red pepián sauce is similar to a Mexican mole (where it’s known as pipian or pipian rojo), there are important differences. An authentic Guatemalan pepián rojo features sesame seeds and pumpkin seeds but not necessarily peanuts.
• Although red is the most popular colour for Guatemalan pepián, black and yellow variations are also popular. This mole Guatemalteco can feature chicken, pork or beef.
• This lightly-spiced chicken dish is the ultimate Guatemalan soul food. You'll find this velvety Mayan stew served at typical restaurants throughout the country. It's also a staple at family get togethers.

Photos