Pepián
Chicken in a thick sauce of toasted seeds and chillies. One of Guatemala's oldest dishes.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken with an onion and salt for forty minutes. Keep the broth.
Toast the pumpkin and sesame seeds in a dry pan to a deep gold, stirring.
In the same pan char the chillies, tomatoes, tomatillos and garlic until blackened in patches.
Blend everything with two ladles of the broth and the cinnamon to a smooth sauce.
Pass the sauce through a sieve; the chilli skins left behind would spoil the texture.
Cook the sauce twenty minutes, stirring, until it thickens and darkens.
Add the chicken, potato and beans and stew fifteen minutes. Serve with rice and coriander.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: erwin.flores69 · CC BY 2.0