Pepian en Pollo

Pepian en Pollo Recipe from Guatemala: Delicious and Authentic

Region / culture: Guatemala | Preparation time: 30 minutes | Cooking time: 50-60 minutes | Servings: 4-6

Introduction

Pepian en Pollo is a traditional Guatemalan dish that is rich in flavor and history. This hearty stew is made with a blend of spices, chiles, and cilantro, creating a delicious and aromatic dish that is perfect for any occasion.

History

Pepian en Pollo has its origins in Mayan cuisine and has been enjoyed in Guatemala for centuries. The dish has evolved over time, with each region adding its own unique twist to the recipe. Today, Pepian en Pollo is a popular dish that is enjoyed by many in Guatemala and beyond.

Ingredients

1 bunch cilantro, whole stalk, uncut
10 small potatoes (lemon-lime size)
3 lb (1.36 kg) chicken - legs, thighs and breasts (will need longer cooking time due to thickness of pieces!)
4 cups water
4 plum tomatoes, unpeeled
1 white onion, quartered
2 whole garlic cloves
2 dried red guajillo chiles (large)
2 dried blackish pasilla chiles
0.5 cup chopped cilantro
2 tbsp flour

How to prepare

Place uncut cilantro, potatoes, chicken, and 4 cups of water in a large pan.
In a separate uncovered, dry skillet, brown chiles and chopped cilantro for about 15 minutes.
Transfer this mixture to a small pot and cover with water, then add tomatoes, garlic, and white onion.
Soak this mixture for 15 minutes, then blend it until smooth using a blender.
Cook the chicken, potatoes, and cilantro for 30 minutes, or until the chicken is nearly done, then add the chile mixture.
Cook for 10 minutes, then add 2 tbsp of flour to thicken the sauce.
Cook for an additional 5–10 minutes.

Variations

You can add vegetables such as carrots, bell peppers, or zucchini to add more color and flavor to the dish.
For a spicier version, you can add more chiles or a dash of hot sauce.

Cooking Tips & Tricks

Be sure to brown the chiles and cilantro in a dry skillet before blending them. This will help to enhance the flavors of the dish.

- Adding flour to thicken the sauce is a traditional technique used in Guatemalan cooking. Be sure to cook the flour for a few minutes to remove the raw taste.

- For a richer flavor, you can roast the tomatoes, garlic, and onion before blending them with the chiles.

Serving Suggestions

Serve Pepian en Pollo with rice, tortillas, or crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the chicken until it is nearly done before adding the chile mixture. This will ensure that the chicken is cooked through and tender.

Ingredient Substitutions

If you can't find pasilla chiles, you can substitute with ancho chiles.

- If you prefer a milder dish, you can remove the seeds from the chiles before blending them.

Make Ahead Tips

Pepian en Pollo can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the dish with fresh cilantro leaves and a squeeze of lime for a pop of color and freshness.

Pairing Recommendations

Serve Pepian en Pollo with a side of black beans and a crisp green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This dish contains gluten from the flour used to thicken the sauce.

Summary

Pepian en Pollo is a nutritious dish that is high in protein and vitamins. It is a great option for a balanced meal.

Summary

Pepian en Pollo is a delicious and comforting dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this traditional Guatemalan stew is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Pepian en Pollo. It was many years ago when I was visiting a small village in Guatemala. I had always been passionate about cooking and learning new recipes, and my travels always revolved around seeking out new culinary experiences.

On this particular trip, I had the pleasure of meeting a lovely elderly woman named Maria. She was known in the village for her incredible cooking skills and her ability to whip up the most delicious traditional dishes. I spent hours with her in her humble kitchen, watching and learning as she effortlessly prepared meal after meal.

One day, Maria invited me to join her as she made Pepian en Pollo, a classic Guatemalan dish that combines tender chicken with a rich and flavorful sauce made from roasted vegetables and spices. As she walked me through the process, I could see the passion and love she poured into every step of the recipe.

She started by roasting tomatoes, peppers, onions, and garlic over an open flame until they were charred and smoky. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. Maria then ground the roasted vegetables into a smooth paste using a traditional stone molcajete, a tool that had been passed down through generations in her family.

Next, she browned pieces of chicken in a large pot, adding the roasted vegetable paste and a mixture of spices that included cumin, coriander, and a hint of cinnamon. The sauce simmered and bubbled, filling the kitchen with a heavenly scent that made my mouth water.

As the dish cooked, Maria shared with me the history behind Pepian en Pollo. She explained how it was a dish that had been passed down through generations in Guatemala, with each family putting their own unique spin on the recipe. She told me stories of how her grandmother used to make it for special occasions, and how it was always a crowd-pleaser.

Finally, after hours of simmering and stirring, Maria ladled the finished Pepian en Pollo into bowls and garnished it with fresh cilantro and a squeeze of lime. I took my first bite and was instantly transported to a world of bold flavors and comforting warmth. The chicken was tender and juicy, the sauce rich and complex, with just the right balance of spice and sweetness.

I knew in that moment that I had to learn how to make Pepian en Pollo for myself. Maria graciously shared her recipe with me, writing it down on a weathered piece of paper that I still treasure to this day. I returned home with a newfound appreciation for Guatemalan cuisine and a desire to recreate the magic of that dish in my own kitchen.

Over the years, I have made Pepian en Pollo countless times, each batch a tribute to the wonderful memories I shared with Maria in her kitchen. I have added my own touches to the recipe, experimenting with different spices and ingredients to make it my own. But no matter how many times I make it, the dish always brings me back to that moment of discovery and joy in a small village in Guatemala.

I am grateful for the opportunity to learn from Maria and to carry on the tradition of Pepian en Pollo in my own home. It is a dish that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And every time I take a bite of that rich and flavorful chicken stew, I am transported back to that humble kitchen in Guatemala, where my love for cooking and culinary adventure was sparked.