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The Food Ark: Guatemala - Pepian Chicken / Pepián de Pollo (Guatemalan Comfort Food)

This week's entry to the Food Ark is from Guatemala! I prepare Pepián de Pollo, a thick chicken stew, containing tomatoes, tomatillos and interesting roasted spices like pumpkin seeds and sesame seeds. I first had this dish in Xela, Guatemala, while taking K'iche' classes and it has stuck with me ever since! Pepián is one of the oldest dishes in Guatemalan food heritage, borne out of the fusion of the Spanish and Mayan cultures (The Guardian). Recipe below. _________________________________________________________________________ Pepian Chicken Makes 4 Portions Ingredients: 5-6 skinless chicken thighs (bone in or out) 1 stick celery 4 dried guajillo, pasa or poblano chiles 1 slice ginger 2 cups chicken stock 1tsp salt 6-8 Roma tomatoes 3 tomatillos, husked, washed and halved 1 yellow onion, halved 3 cloves, garlic 4 tbsp. pumpkin seeds 2 tbsp. sesame seeds 6 cloves 1 piece of cinnamon stick, 1” 1tsp dried oregano 1tsp mild chili flakes 4 tbsp. cilantro 1 slice baguette, toasted Salt, pepper to taste 2 tbsp. extra virgin olive oil 1 tbsp. soy sauce 3 Yukon gold potatoes, thinly sliced and halved 1 chayote (optional) lime (optional) --------------------------------------------------------------------------------------------------------------------- 1. In a medium pot, place the chicken thighs, celery, 1 dried chili, ginger and salt. Pour in 2 cups of chicken stock, as well as enough water to sufficiently cover the chicken (approximately 3 cups). Bring to a boil and simmer on low heat for 20 minutes, until the chicken is cooked. 2. Meanwhile, heat a large, deep, non-stick skillet over medium heat. Add the tomatoes, tomatillos, onion and 3 dried chilies. Cook for 15-20 minutes until the vegetables are nicely browned. With 5 minutes left, add the garlic. Remove the ingredients from the pan and set aside. 3. Heat a small non-stick skillet to medium-low heat and add the sesame seeds, pumpkin seeds, cinnamon and cloves. Toast for 2 minutes until fragrant. 4. In a mortar and pestle, grind the toasted spice mixture, along with the oregano and chili flakes, until smooth. 5. In a blender, add the tomato/tomatillo mixture, the ground spices, cilantro, salt, black pepper, toasted bread, along with 2/5 cups of the reduced chicken broth. Blend on high until well combined and orange. 6. Add the blended sauce to a deep skillet and pour in the olive oil and soy sauce. Taste for salt and pepper. If too thick, add a bit more chicken broth. Bring to a simmer on medium heat and add the cooked chicken and the potatoes (and chayote if you have it). Simmer for 20-30 minutes, until the potatoes are tender and the chicken can be pulled apart. Sprinkle with cilantro and finish with a little lime. Best served over rice or with tortillas!