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Pepiรกn de Pollo
A rich and flavorful chicken stew, considered one of Guatemala's national dishes. It features a complex sauce made from roasted tomatoes, chilies, seeds, and spices, thickened with masa harina.
๐ง ์ฌ๋ฃ
- 1.5 kg Chicken pieces(bone-in, skin-on)
- 4 medium Tomatoes(ripe)
- 4 medium Tomatillos(husked)
- 1 medium Onion(quartered)
- 6 cloves Garlic cloves
- 1/4 cup Sesame seeds
- 1/4 cup Pumpkin seeds (pepitoria)
- 2 stale Corn tortillas(torn into pieces)
- 2 Ancho chilies(dried, seeded and deveined)
- 2 Guajillo chilies(dried, seeded and deveined)
- 1 small Cinnamon stick
- 3 whole Cloves
- 1/2 tsp Black peppercorns
- 1/4 cup Masa harina
- 4-6 cups Chicken broth
- 2 tbsp Vegetable oil
- Salt(to taste)
- Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Roast tomatoes, tomatillos, onion, and garlic on a dry comal or baking sheet until charred and softened. Set aside.
- 2
Toast sesame seeds, pumpkin seeds, and torn tortilla pieces in a dry skillet until lightly browned and fragrant. Be careful not to burn them.
- 3
Toast ancho and guajillo chilies briefly in the same skillet until fragrant. Soak them in hot water for 15-20 minutes until softened.
- 4
In a blender, combine the roasted vegetables, toasted seeds and tortillas, soaked chilies (discard soaking water), cinnamon stick, cloves, and peppercorns. Add about 1 cup of chicken broth and blend until very smooth.
- 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 6
Pour the blended sauce into the same pot. Cook, stirring constantly, for about 10-15 minutes, until the sauce darkens slightly and thickens. This step is crucial for developing flavor.
- 7
Whisk the masa harina with 1 cup of chicken broth until smooth. Add this slurry to the sauce, stirring well. Continue to cook for another 5 minutes until the sauce thickens further.
- 8
Return the browned chicken pieces to the pot. Add enough remaining chicken broth to almost cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender.
- 9
Season with salt to taste. If the sauce is too thick, add a little more broth or water. Serve hot, garnished with fresh cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ: Pepiรกn is often served with white rice and corn tortillas.
๐ก ์ ๋ฌธ๊ฐ ํ
- โRoasting the vegetables and toasting the seeds and chilies are essential steps for developing the deep, complex flavor of Pepiรกn.
- โDon't rush the sauce cooking step; allowing it to darken and thicken properly is key.
- โAdjust the amount of chilies to your preferred level of heat.
- โFor a smoother sauce, you can strain it after blending, but this is often omitted in traditional preparations.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Pepiรกn de Res (Beef Pepiรกn) can be made using beef chuck or stew meat.
- Vegetarian Pepiรกn can be made with firm tofu or mixed vegetables.