Pepián de Pollo Rojo
A rich and savory chicken stew, Pepián de Pollo Rojo is a national dish of Guatemala, characterized by its deep red color and complex flavor profile derived from roasted chilies, seeds, and spices. This version focuses on a vibrant red hue and robust taste.
🧂 Ingredients
- 1.5 kg Chicken(cut into serving pieces)
- 4 medium Tomatoes(roasted)
- 4 medium Tomatillos(roasted)
- 1 medium Onion(roasted)
- 4 cloves Garlic cloves(roasted)
- 1/4 cup Sesame seeds(toasted)
- 1/4 cup Pumpkin seeds (pepitas)(toasted)
- 1 tbsp Coriander seeds(toasted)
- 1 tsp Cumin seeds(toasted)
- 1/2 tsp Anise seeds(toasted)
- 1 inch Cinnamon stick(toasted)
- 2 whole Cloves(toasted)
- 3 dried Chiles guajillo(seeded and deveined)
- 1 dried Chiles pasilla(seeded and deveined)
- 4 cups Chicken broth
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 2 large Corn tortillas(fried until crisp, for thickening)
👨🍳 Instructions
- 1
Roast tomatoes, tomatillos, onion, and garlic on a comal or baking sheet until charred. Peel garlic.
- 2
Toast sesame seeds, pumpkin seeds, coriander seeds, cumin seeds, anise seeds, cinnamon stick, and cloves in a dry skillet until fragrant. Be careful not to burn.
- 3
Soak dried chiles in hot water for about 20 minutes until softened. Drain, reserving some soaking liquid.
- 4
In a blender, combine the roasted vegetables, toasted seeds and spices, and softened chiles. Add about 1 cup of chicken broth and blend until very smooth. If needed, add a little reserved chile soaking liquid.
- 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 minutes until it darkens slightly and thickens. This step is crucial for developing flavor.
- 7
Return the chicken to the pot. Add the remaining chicken broth, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender.
- 8
In the last 15 minutes of cooking, crumble the fried corn tortillas into the stew to help thicken the sauce. Stir well.
- 9
Adjust seasoning with salt and pepper. Serve hot, typically with white rice and corn tortillas.
💡 Tip: The sauce should be thick and rich.
💡 Pro Tips
- ✓Roasting the vegetables and toasting the spices are key to the deep flavor of Pepián.
- ✓Don't rush the cooking of the sauce after blending; this step caramelizes the ingredients.
- ✓The fried tortillas act as a natural thickener, similar to a roux.
- ✓Adjust the types and quantities of chilies to control the heat and color.
🔄 Variations
- Pepián can also be made with turkey or beef.
- For a vegetarian version, use firm tofu or hearty vegetables like potatoes and carrots.