Guatemalan Pepián de Pollo

One of Guatemala’s oldest dishes — poached chicken in a rich sauce built on toasted pumpkin seeds, sesame, charred tomatoes and dried chillies. The seed paste is the backbone: it thickens the sauce and gives it that distinctive nutty depth. Serve with rice and a squeeze of lime on the side.

Instructions

Poach the Chicken

1. Cut each chicken thigh into roughly 6 bite-sized pieces.
2. Place in a pot, season with the salt, and cover with the cold water.
3. Bring to a gentle simmer — ideally around 80°C, just below a rolling boil. Poach for 30 minutes, skimming off any scum as it builds up.
4. Remove the chicken with a slotted spoon and set aside. Reserve all the poaching liquid — this is your broth and goes into the sauce.

Toast and Grind the Seeds

5. Heat a large dry pan (cast iron works well) over medium heat. Add the pumpkin seeds and cinnamon stick and toast, stirring occasionally, until the pumpkin seeds start turning golden.
6. Add the sesame seeds and continue toasting until they turn golden and release their aroma.
7. Transfer to a grinder, pestle and mortar, or blender and process into a fine powder or paste. Set aside.

Char the Vegetables

8. Return the pan to medium-high heat. Add the chillies and toast until they start changing colour and releasing their aroma. Remove and set aside.
9. Add the tomatoes and onion halves (skin still on) to the pan. Turn them regularly to get as much charring as possible on all sides. A grill or broiler gives more even results if you prefer.

Blend the Sauce

10. Add the charred tomatoes and onion (skin on — yes, really) to a blender with 1 cup of the reserved broth. Pulse to break everything down and make some space.
11. Add the toasted chillies, ground seed paste, bread or tortilla, coriander, and achiote if using. Pour in more broth and blend on high until very smooth.
12. Taste and adjust with salt and more broth to get the right consistency. You may use most or all of the reserved broth.

Finish the Sauce

13. Pour the blended sauce into a lidded pot and bring to a boil.
14. Add the poached chicken, reduce to a gentle simmer, cover and cook for a further 10–15 minutes.

Optional Vegetables

15. While the chicken finishes, boil the potatoes and green beans in salted water until tender. Drain.
16. Stir the vegetables into the pot in the last few minutes.

Serve

17. Ladle generously into bowls and top with sesame seeds and chopped coriander. Serve alongside boiled rice and fresh avocado — or a fresh slaw for a brighter contrast. Add lime wedges on the side.