Pollo en Pepian Dulce

Pollo en Pepian Dulce Recipe from Guatemala with Sesame & Pumpkin Seeds

Region / culture: Guatemala | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Pollo en Pepian Dulce is a traditional Guatemalan dish that combines tender chicken with a rich and flavorful sauce made from sesame seeds, pumpkin seeds, tomatoes, and spices. This dish is a perfect example of the unique and delicious flavors of Guatemalan cuisine.

History

Pollo en Pepian Dulce has its origins in Mayan cuisine, where the use of seeds and spices in cooking was common. Over time, the dish evolved to incorporate Spanish influences, resulting in the flavorful and aromatic dish we know today.

Ingredients

3.5 to 4 lb (1.81 kg) chicken, cut into serving pieces
2 cups chicken stock
1 tbsp sesame seeds
0.5 cup pepitas (Mexican pumpkin seeds)
3 red bell peppers, seeded and coarsely chopped, or 5 canned pimentos, chopped
3 medium tomatoes, peeled and coarsely chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tbsp lard or vegetable oil
0.25 cup Seville (bitter) orange juice, or use two-thirds orange juice and one-third lime juice
0.5 tsp ground allspice
salt, freshly ground pepper
0.25 cup seedless raisins
butter
0.25 cup chopped almonds

How to prepare

Place the chicken pieces in a heavy casserole and pour in the stock, adding more if needed to cover.
Cover the casserole and simmer until the chicken is almost tender, approximately 30 minutes.
Using a blender or food processor, finely grind the sesame and pumpkin seeds, then sift them through a sieve. Set aside.
In the same blender or food processor, combine the peppers, tomatoes, onion, and garlic, and blend until a coarse puree forms.
Mix the puree with the ground sesame and pumpkin seeds.
Heat the lard or vegetable oil in a skillet, then add the puree. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes.
Drain the chicken, reserving the stock, and return the chicken to the casserole.
To the puree, add 1 cup of the reserved stock, Seville (bitter) orange juice, allspice, and salt and pepper to taste. Stir well and pour over the chicken.
Cover the casserole and simmer gently until the chicken is tender, approximately 15 minutes. Add more stock if needed.
The sauce should have a thick consistency.
Soak the raisins in cold water for 15 minutes, then drain thoroughly.
In a skillet, heat a small amount of butter and saute the almonds until golden. Drain.
Transfer the chicken and sauce to a warmed serving dish and sprinkle with the raisins and almonds.
Serve with rice.

Variations

Substitute chicken with turkey or pork for a different flavor.
Add a touch of sweetness by including a tablespoon of brown sugar in the sauce.

Cooking Tips & Tricks

Make sure to finely grind the sesame and pumpkin seeds for a smooth sauce.

- Simmer the chicken in stock until almost tender to ensure it stays juicy and flavorful.

- Toasting the almonds before adding them to the dish will enhance their nutty flavor.

Serving Suggestions

Serve Pollo en Pepian Dulce with rice and a side of black beans for a complete and satisfying meal.

Cooking Techniques

Simmer the chicken in stock to keep it moist and tender.

- Toast the sesame and pumpkin seeds before grinding for a deeper flavor.

Ingredient Substitutions

Use sunflower seeds instead of pumpkin seeds for a nut-free version.

- Replace Seville orange juice with regular orange juice if needed.

Make Ahead Tips

Prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat and add to the chicken when ready to serve.

Presentation Ideas

Garnish the dish with fresh cilantro leaves and a sprinkle of toasted sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair Pollo en Pepian Dulce with a glass of chilled white wine or a refreshing agua fresca for a delightful meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin C: 20% of the daily recommended intake per serving

Alergens

Contains nuts (almonds)

Summary

Pollo en Pepian Dulce is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Pollo en Pepian Dulce is a delicious and aromatic dish that showcases the unique flavors of Guatemalan cuisine. With a rich and flavorful sauce made from sesame and pumpkin seeds, this dish is sure to impress your family and friends. Serve with rice and enjoy a taste of Guatemala at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pollo en Pepian Dulce. It was a warm summer day, and I was visiting my friend Maria in her quaint little kitchen. The delicious aroma of spices and herbs filled the air as she lovingly prepared this traditional Guatemalan dish. I watched in awe as she expertly seasoned the chicken with a blend of sweet and savory ingredients, creating a mouthwatering masterpiece that would soon become one of my favorite recipes.

As Maria worked her magic in the kitchen, I couldn't help but marvel at the way she effortlessly combined flavors and textures to create a dish that was both comforting and exotic. She explained to me that Pollo en Pepian Dulce was a dish that had been passed down through generations in her family, with each new cook adding their own unique twist to the recipe. I was captivated by the rich history and tradition behind this dish, and I knew that I had to learn how to make it for myself.

Maria graciously shared her recipe with me, and I eagerly took notes as she guided me through each step of the cooking process. The key to making Pollo en Pepian Dulce, she explained, was in the careful balance of sweet and savory flavors. The dish was traditionally made with chicken, but Maria assured me that it could also be made with pork or beef for a delicious variation.

To begin, I marinated the chicken in a mixture of garlic, onion, cumin, and oregano, allowing the flavors to meld together before cooking. Meanwhile, I prepared the pepian sauce, a rich and flavorful blend of roasted sesame seeds, pumpkin seeds, and peanuts, along with tomatoes, tomatillos, and chilies for a touch of heat. I carefully ground the ingredients together in a molcajete, a traditional stone mortar and pestle, until they formed a smooth and creamy paste.

Once the chicken had been marinated and the pepian sauce prepared, it was time to bring the dish together. I heated a large skillet over medium heat and added the chicken, searing it until it was golden brown and cooked through. Then, I poured the pepian sauce over the chicken, allowing it to simmer and thicken into a rich and flavorful gravy.

As the dish cooked, the kitchen filled with the mouthwatering scent of roasted spices and herbs, and I couldn't resist sneaking a taste of the sauce. The flavors danced on my tongue, blending sweet and savory notes with a hint of smokiness from the roasted seeds and chilies. I knew that this dish would be a hit with my family, and I couldn't wait to share it with them.

When the Pollo en Pepian Dulce was finally ready, I plated it up and garnished it with a sprinkle of fresh cilantro and a squeeze of lime. The vibrant colors and enticing aromas of the dish were a feast for the senses, and I couldn't wait to dig in. As I took my first bite, I was transported back to Maria's kitchen, where I had first learned the art of making this delicious dish.

Over the years, I have continued to make Pollo en Pepian Dulce for my family and friends, each time adding my own unique twist to the recipe. Whether it's a special occasion or just a cozy night in, this dish never fails to impress with its bold flavors and comforting warmth. I am grateful to Maria for sharing her family recipe with me, and I will always cherish the memories of learning to make Pollo en Pepian Dulce in her kitchen.