Guatemalan · Chicken

Pepián de Pollo

Name: Pepián de Pollo
Cuisine: Guatemalan
Ingredients: 1 kg Bone-in chicken thighs; 8 g Salt; 400 g Potatoes; 200 g Green beans; 60 g Pumpkin seeds; 40 g Sesame seeds; 1 tortilla, 25 g Corn tortilla; 2 Dried guajillo chillies; 1 Dried ancho chilli; 500 g Tomatoes; 200 g Onion; 4 cloves Garlic; 1 g Ground cinnamon; 300 g Long-grain rice; 1.6 litres Water

Servings

Ingredients

Bone-in chicken thighs1 kg
Salt8 g
Potatoes400 g
Green beans200 g
Pumpkin seeds60 g
Sesame seeds40 g
Corn tortilla1 tortilla, 25 g
Dried guajillo chillies2
Dried ancho chilli1
Tomatoes500 g
Onion200 g
Garlic4 cloves
Ground cinnamon1 g
Long-grain rice300 g
Water1 ⅔ litres

Original recipe serves about 4.

Method

1
Put the chicken in a pot with 1 litre water and the salt. Bring to a gentle simmer, skim, cover and cook for 25 minutes. Add the peeled, diced potatoes and green beans and simmer for 15 minutes more, until the chicken reaches 74°C.
2
Meanwhile, dry-toast the pumpkin seeds, sesame seeds, torn tortilla and deseeded dried chillies separately in a frying pan until fragrant, without burning. Transfer to a blender. Char the tomatoes, quartered onion and peeled garlic in the same pan for 10 minutes, turning regularly, then add them to the blender.
3
Add the cinnamon and 400 ml chicken cooking broth to the blender and puree until smooth. Pour into the chicken pot and simmer uncovered for 15 minutes, stirring regularly, until the sauce thickens.
4
Cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with the chicken, vegetables and seed sauce.

Recipe source: TheMealDB