Ever tasted a stew that feels like a warm hug from history itself? That’s Pepián de Pollo!
This Guatemalan treasure is one of Central America’s oldest recipes — a thick, toasty, spice-laden chicken stew that makes every bite feel like a fiesta in your mouth.
Recipe Overview: Pepián de Pollo
Craving something rich, roasty, and full of bold flavor? Pepián de Pollo is a beloved Guatemalan chicken stew made with a smoky, complex sauce of roasted tomatoes, tomatillos, dried chilies, toasted seeds, and aromatic spices. It’s deeply comforting and beautifully layered — the kind of dish that feels like a warm hug from a grandma who knows her way around a spice grinder.
🧄 Roasted garlic? Check.
🌶️ Toasted chilies? Oh yes.
🌰 Pumpkin and sesame seeds? You bet.
🍗 Juicy chicken simmered in all that goodness? Absolutely!
It’s one of Guatemala’s oldest dishes and proudly holds the title of a national treasure 🇬🇹 — and once you taste it, you’ll understand why.
👉 Get the full recipe here: Authentic Pepián de Pollo Recipe
Popular Variations of Pepián de Pollo
Because tradition loves a twist — and every abuelita has her own way
1. Pepián de Res (Beef Version)
Swap chicken for beef chunks – still hearty, still delicious. Just simmer a little longer for that melt-in-your-mouth magic.
2. Pepián de Cerdo (Porky Delight)
Use pork shoulder or ribs. The fatty richness plays super well with the earthy spices.
3. Vegetarian Pepián
Yup, it’s doable! Load it with potatoes, zucchini, green beans, and grilled mushrooms. Use vegetable broth and maybe tofu or seitan for protein.
4. Seafood Pepián (Fusion Style)
Not traditional, but hey – grilled shrimp or white fish in pepián sauce? Total flavor bomb
5. Pepián Tamales
The thicker pepián sauce makes a killer filling for tamales. Steam it up and prepare to swoon!
Substitutes That Totally Work (No Drama in the Kitchen)
Running low on ingredients? No worries, chef creativity to the rescue
| Ingredient | Try This Instead |
|---|---|
| Chicken | Turkey, tofu, or seitan |
| Tomatoes | Canned tomatoes or roasted red peppers |
| Dried chilies | Ancho, guajillo, or even chipotle |
| Pumpkin seeds | Sunflower seeds or almonds |
| Sesame seeds | Cashews or tahini (in a pinch!) |
| Corn tortillas | Stale bread or crushed tortilla chips |
👉 The key is toasting everything for that nutty, earthy pepián flavor!
Perfect Pairings for Pepián de Pollo
This dish is rich and comforting — it wants carbs, contrast, and crunch.
🫓 Sidekicks You’ll Love:
- Corn tortillas (soft, warm, and ready to scoop every drop)
- White rice or rice pilaf
- Warm tamales
- Roasted plantains (for a sweet-savory balance)
- Pickled onions or curtido (to cut the richness!)
Drinks to Sip Along:
Dry red wine (like Malbec or Cab Sauv)
Horchata or Tamarind agua fresca
Dark beer or a smoky mezcal
Frequently asked questions
| Question | Answer |
|---|---|
| How do I make it more authentic? | Use traditional chiles like guajillo or pasilla, toast everything thoroughly, and blend until silky smooth. |
| What side dishes work best? | Think rice, warm corn tortillas, grilled plantains, or crusty bread – or all four, why not? |
| Why does my sauce separate? | Likely boiled too hard. Gently simmer and whisk, or add a spoonful of blended tortilla to rebind. |
| My sauce is too thick. Help! | Thin it with a splash of chicken stock or water – keep it saucy, not cement. |
| Can I use turkey instead of chicken? | Totally – leftover turkey works great and gives a fun Thanksgiving twist. |
| Is rotisserie chicken okay? | Absolutely! Saves time and still soaks up the pepián flavor beautifully. |
| Can I make Pepián ahead of time? | Yes – it actually tastes better the next day as flavors mingle! |
| No time to roast ingredients. Shortcut? | Yep: use pre-roasted nuts/seeds and canned fire-roasted tomatoes for speed and flavor. |
| Can I make this vegan? | For sure – swap chicken for hearty veggies like cauliflower or jackfruit, and use veggie broth. |
| My chicken’s dry, what went wrong? | Probably overcooked. Next time, simmer gently or use chicken thighs, they’re juicier and more forgiving. |
| Sauce tastes bland: what now? | Add more salt, a squeeze of lime, or a pinch of extra toasted spice to wake it up. |
| Not spicy enough – where’s the heat? | Add more dried chiles or a dash of chili oil. It’s your kitchen ,you decide the drama level! |
| Too spicy – help! | Stir in a bit of sour cream or coconut milk, and serve alongside extra rice to calm the heat. |
| Can I make this without tomatoes? | You rebel, we love it – roasted red bell peppers work great too for smoky color and flavor. |
| Out of sesame seeds, still make it? | Absolutely. Sunflower seeds, almonds, or even tahini work in a pinch. Go with what you have! |
| Sauce turned grainy : what now? | Your roasted seeds might not have blended smoothly. Try straining it or blending longer on high for that velvety finish. |
