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Spiced Guatemalan-Style Chicken Stew with Rice

Serves 6
Time 1 hr 5 min
Inspired by the traditional Guatemalan dish pepián, this flavorful stew combines pumpkin seeds, corn tortillas, chile peppers and tomatillos to make a rich sauce for chicken, but it could also be made with pork or beef. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
  • 1 (3.0-pound) whole chicken cut into 8 pieces, skin removed
  • 3 cups chicken broth divided
  • 1 teaspoon fine sea salt
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 1/4 cup sesame seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red chile flakes
  • 1 dried guajillo chile
  • 1 (14.5-ounce) can diced tomatoes
  • 5 medium tomatillos husked and chopped
  • 6 corn tortillas divided
  • 2 cups cooked long-grain white rice for serving
Method

Place chicken, 2 1/2 cups of the broth and salt in a large pot; bring to a boil. Reduce heat to medium-low and simmer 25 minutes, turning chicken over halfway through cooking.

Meanwhile, heat a large skillet over medium heat until hot. Add pepitas, sesame seeds, cinnamon and red pepper flakes to the skillet and toast, stirring frequently, until fragrant and toasted, about 3 minutes. Remove from heat and place in a blender. Pulse until mixture resembles a powder. In the same skillet, toast guajillo chile until fragrant, about 30 seconds. Add remaining 1/2 cup broth, tomatoes and tomatillos and bring to a boil. Reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and add to the blender with spice mixture. Tear 2 tortillas into large pieces, add to the blender with spices and tomato mixture and purée, taking care as the mixture is hot.

Pour purée into the pot with chicken, stir and continue to simmer until chicken is cooked through and sauce is hot, about 10 minutes. Warm remaining tortillas and serve with chicken, sauce and rice.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (3.0-pound) whole chicken cut into 8 pieces, skin removed
  • 3 cups chicken broth divided
  • 1 teaspoon fine sea salt
  • 1/4 cup pepitas (shelled pumpkin seeds)
  • 1/4 cup sesame seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red chile flakes
  • 1 dried guajillo chile
  • 1 (14.5-ounce) can diced tomatoes
  • 5 medium tomatillos husked and chopped
  • 6 corn tortillas divided
  • 2 cups cooked long-grain white rice for serving