Chicken Pepian, known as Pepián de Pollo, is a hearty chicken stew that many people consider the national dish of Guatemala. This flavorful meal has its roots in Mayan cooking and includes tender chicken pieces served in a thick, well-seasoned sauce. The sauce is made mainly from tomatoes, several types of dried chiles, and a special mixture of roasted pumpkin and sesame seeds. The result is a dish with a deep, earthy, and slightly nutty taste that people across Guatemala enjoy both for daily meals and special events.
This dish is famous not only for its taste but also for its long history, dating back to the time before colonization. Techniques like roasting and charring the ingredients are important for building the unique flavor and smell of Pepian. The version with a red sauce is the most common, but there are also black and yellow versions, each with a different twist on the classic recipe.
Origins and Cultural Importance
Pepian de Pollo has a long history that goes back to ancient Mayan communities. The Maya people grew key foods like corn, beans, squash, chiles, and tomatoes, which are still the main ingredients in Pepian. Over generations, the dish was handed down and changed as new influences arrived, like Spanish foods and cooking styles, but its roots remain clear. Today, Pepian is not just a meal but an important symbol of Guatemalan culture and history. Pepian is popular for both family occasions and national holidays, showing its valued role in Guatemalan tradition. In 2007, the Guatemalan government even declared Pepian an Intangible Cultural Heritage of the Nation.
Pepian vs. Pipian: What’s Different?
The names “Pepian” and “Pipian” may look alike and they both use toasted seeds to thicken their sauces, but there are key differences, especially when comparing the Guatemalan and Mexican recipes. Guatemalan Pepian has a red sauce that may look like Mexican mole, but the flavors and ingredients aren’t the same.
| Feature | Guatemalan Pepian | Mexican Pipian |
|---|---|---|
| Main Seeds | Pumpkin and sesame seeds | Almonds or peanuts |
| Chocolate Used? | Sometimes (not main) | Often |
| Spice Level | Mild, focused on earthy and nutty flavors | Often spicier |
Guatemalan Pepian uses more sesame and pumpkin seeds, and while it may include chocolate in some variations, it usually does not. The Mexican version is a bit spicier and commonly uses nuts like almonds or peanuts, and sometimes chocolate, for a different taste.
How Do You Say “Pepian”?
If you want to say the name properly, pronounce “Pepián” as “pep-ee-AN.” For “Pepián de Pollo,” say “pep-ee-AN – day – PO-yo.” Saying it this way adds to your appreciation for the dish and its culture.
What Ingredients Go into Chicken Pepian?
Chicken Pepian is known for its special mix of ingredients that give it its unique flavor. Traditional preparation-including roasting and charring-helps bring out the most flavor. Fresh vegetables, dried chiles, and a seed mix all help create a well-blended, gentle sauce.
- Chicken: Usually a whole chicken, cut into pieces with skin and fat removed.
- Vegetables: Fresh tomatoes (Roma variety is common), onions, and garlic.
- Chiles: Dried types like chile pasa (ancho or pasilla) and chile guaque (guajillo).
- Seeds: Pumpkin seeds and sesame seeds, roasted and ground.
- Spices and Herbs: Achiote for color, cilantro, and sometimes cinnamon.
These key ingredients are prepared in a special way to bring out the classic taste of the dish.
Why Toast Seeds and Spices?
The flavor and thickness of Pepian come from toasting pumpkin and sesame seeds. This process brings out the nutty taste and helps the sauce become smooth and thick. Ground seeds (pepitoria) work as a natural thickener and add a distinct earthiness. Toasting spices like cinnamon along with the seeds gives even more warmth to the final dish.
Adding Vegetables
Along with chicken, vegetables are often added for variety and nutrition. Common options include:
- Green beans
- Potatoes
- Chayote (called “huisquil” in Guatemala)
- Carrots or corn depending on the season and region
These vegetables are generally pre-cooked and mixed in near the end of cooking so they remain tender.
How Is Chicken Pepian Made?
Making Chicken Pepian involves several steps that help layer the flavors. Roasting and toasting are important, but the sequence is simple and the effort pays off in taste.
Basic Steps to Cook Chicken Pepian
- Simmer the chicken pieces until they are cooked and tender. The cooking water (broth) is saved for later.
- Roast tomatoes, onions, and chiles in a dry pan until they are brown and slightly charred.
- Toast pumpkin seeds, sesame seeds, and a cinnamon stick in a dry pan until they smell fragrant.
- Grind the toasted seeds and spices into a fine powder.
- Blend the roasted vegetables with the ground seeds, achiote, cilantro, and a bit of salt until smooth. Add broth as needed to make a sauce.
- Add the chicken to the sauce and simmer everything together, mixing in pre-cooked vegetables at the end.
Toasting and Grinding Tips
Toasting seeds and spices in a dry skillet brings out their flavor. Be careful not to let them burn. After toasting, grind them into a fine powder-this step is key for a smooth sauce. Char the vegetables well; the blackened skins add color and taste. Blend all the ingredients with reserved broth until very smooth.
Bringing It All Together
After blending the sauce, pour it back into the pot with the chicken and heat everything gently. Let it cook for another 15 minutes so the flavors come together. Add your cooked vegetables just at the end so they keep their texture. Adjust the sauce thickness with extra broth if needed.
Chicken Pepian: Tips and Variations
You can prepare Chicken Pepian in different ways to suit your taste or what you have available. Here are some ideas and advice to help you get the best results:
Modern Changes and Swaps
- Use pork or beef instead of chicken for a different version.
- Substitute available dried chiles if you can’t find the traditional ones.
- If you don’t have achiote, use paprika for color-though the taste will be different.
- Try adding tomatillos for a tangy twist.
- If you don’t own a spice grinder, you can use pre-ground cinnamon, but grinding a toasted stick works best.
Preparing Ahead and Freezing
- Make the sauce one or two days in advance and store in the fridge for stronger flavor.
- Freeze sauce and chicken in separate containers for longer storage. Thaw overnight in the fridge and reheat gently.
- Ideal for meal prepping or making in batches.
Common Errors to Avoid
- Don’t skip roasting/toasting steps-they bring out key flavors.
- Make sure seeds and spices are ground very finely for a smooth sauce.
- Add salt near the end, not the start, to avoid a salty dish as the sauce thickens.
- Add vegetables toward the end to keep them from turning mushy. Start with dense ones like potatoes, adding quicker-cooking ones later.
Serving Chicken Pepian
Serving Chicken Pepian is about more than just putting food on a plate-it’s a way to share Guatemalan culture. The stew is rich and colorful and is best paired with classic sides that balance its strong flavors.
- Plain white rice (soaks up the sauce)
- Guatemalan yellow rice or black beans and rice
- Fresh corn tortillas (for scooping up the sauce)
- Avocado slices for freshness
- A simple green salad
For garnish, try toasted sesame seeds or chopped cilantro. Provide hot sauce or chili flakes on the side for those who like extra heat.
Serving Ideas
- Serve in deep bowls with generous helpings of sauce and vegetables.
- Arrange chicken and vegetables neatly and ladle the sauce over the top.
- Add lime wedges, cilantro, and toasted seeds for color and extra flavor.
- For family-style meals, place everything in large dishes so everyone can help themselves.
Frequently Asked Questions about Chicken Pepian
Can You Make It Vegetarian?
Yes, you can. Just leave out the chicken and use more vegetables like potatoes, green beans, chayote, carrots, or squash. Use vegetable broth for the sauce base instead of chicken broth. The sauce itself is the key to the dish, so this version will still have plenty of flavor.
Is Chicken Pepian Spicy?
Chicken Pepian is usually mild. The chiles add more flavor than heat. If you like it spicy, you can use more chiles when you make the sauce, or serve with hot sauces or chili flakes on the side so everyone can choose their own spice level.
How Should I Store Leftovers?
Chicken Pepian often tastes even better the next day. Store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove. If the sauce is too thick after chilling, add a bit of broth or water as it warms. The sauce and chicken can also be frozen separately for months-just thaw overnight before reheating.
