Pepián (Guatemalan Chicken in Pumpkin Seed Sauce)

In Guatemalan cooking, pepián refers to a substantial stew defined by its thick, seed-based sauce rather than by heavy heat. Toasted pumpkin and sesame seeds give the sauce its nutty body, while charred tomato, onion and garlic add depth before the warm seasoning of guajillo chilli, cinnamon and cloves comes through. Here, bone-in chicken thighs simmer gently in the blended sauce until tender, allowing the meat to enrich the pepián as it cooks. The result is savoury, aromatic and comforting, with fresh coriander added at the end to lift the richness. It makes a generous dinner stew and is especially well suited to simple sides that can catch the sauce.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Guatemalan home-style stew
Spice level Medium
Cooking style Make-ahead friendly • Freezer-friendly
Time commitment Slow-cooked

Why this recipe works

  • Deep toasted flavour: Charring the tomato, onion and garlic before blending gives the sauce savoury depth, while toasted pumpkin and sesame seeds add a rounded nuttiness.
  • Naturally thick sauce: Blended seeds thicken the recado without dairy, creating a rich sauce that coats the chicken as it simmers.
  • Classic recado method: Cooking the blended sauce briefly before simmering concentrates its flavour and helps the spices, seeds and stock come together.

Get the most out of this recipe

Adjust the heat

  • For gentler heat: Use a mild chilli powder and keep the seasoning rounded with enough salt so the toasted seed flavour still comes through.
  • For more warmth: Choose a hotter chilli powder or add a little extra gradually, tasting the sauce before the chicken finishes simmering.
  • Keep the heat balanced: Pepián should taste warm and savoury rather than aggressively hot, with the chilli supporting the toasted seeds and spices.

Texture tips

  • For a smoother sauce: Blend the recado thoroughly until the seeds are fully broken down; straining is useful if you prefer a finer finish.
  • If the sauce thickens too much: Loosen it with a little water or stock during the simmer, adding gradually so the sauce still coats the chicken.
  • Keep the simmer gentle: A low simmer helps the chicken become tender while preventing the seed-thickened sauce from catching on the base of the pot.

Make-ahead tips

  • Good for making ahead: Like many stews, pepián holds well after chilling and the sauce becomes even more settled in texture after resting.
  • Reheat gently: Warm over low heat with a splash of water, stirring occasionally until piping hot throughout.
  • Freezes well: Cool completely before freezing, then defrost overnight in the fridge and reheat slowly to protect the sauce texture.

Authenticity notes

  • Built around a recado: Pepián is centred on a blended Guatemalan-style sauce of toasted seeds, chilli, aromatics and spices, used to braise the meat.
  • Meat can vary: Chicken is common, but the same style of sauce is also used with other meats depending on the cook and occasion.
  • How to serve it: Rice or warm tortillas are the natural partners, giving something simple to carry the thick, savoury sauce.

Equipment you'll need

Blender Frying pan Large pot Wooden spoon
Ingredients
Instructions
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  1. Heat 1 tbsp of the sunflower oil in a large pot over medium-high heat. Season the chicken thighs with 1 tsp of the fine sea salt, then brown in batches for 4 to 5 minutes per side until well coloured. Transfer to a plate.
  2. In the same pot, add the onion (cut into thick wedges) and cook for 6 to 8 minutes until deeply browned in spots. Add the garlic cloves and cook for 1 minute until fragrant. Tip everything into a blender jug.
  3. Set a frying pan over medium heat and toast the tomatoes (halved) cut-side down for 6 to 8 minutes until blistered and lightly charred. Add the pumpkin seeds and sesame seeds and toast for 2 to 3 minutes, stirring, until nutty and lightly golden. Add to the blender.
  4. Add the guajillo chili powder, ground cinnamon, ground cloves, and 250 ml of the chicken stock to the blender. Blend until very smooth, scraping down as needed. If it is too thick to blend, add a splash more stock.
  5. Return the pot to medium heat and add the remaining 1 tbsp sunflower oil. Pour in the blended sauce and cook, stirring, for 3 to 4 minutes until it darkens slightly and thickens. Stir in the remaining chicken stock and the remaining 1 tsp fine sea salt.
  6. Nestle the browned chicken thighs into the sauce, bring to a gentle simmer, then cover and cook on low for 35 to 40 minutes until the chicken is tender and cooked through. Stir once or twice, keeping the simmer gentle so the sauce does not catch. If the sauce becomes too thick, loosen with a little water.
  7. Roughly chop the fresh coriander and stir most of it through the pepián. Taste and adjust seasoning with a pinch more fine sea salt if needed. Serve hot, scattered with the remaining coriander.

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Recipe notes

Tips

  • For the smoothest sauce, blend for a full minute, then pass it through a sieve-strainer before simmering if you prefer a finer texture.
  • Keep the simmer low once the chicken goes in; pumpkin seeds can make the sauce catch if the heat is too high, so stir occasionally and scrape the base of the pot.
  • If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout with no pink at the bone.

Substitutions

  • Replace Chicken thighs with Chicken drumsticks for a similar cooking time and rich flavour.
  • Replace Guajillo chili powder with Mild chili powder for a gentler heat and a slightly different chilli flavour.
  • Replace Fresh coriander with Fresh flat-leaf parsley if you prefer a milder herbal finish.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of water until piping hot. Freeze for up to 2 months; defrost overnight in the fridge before reheating.

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Pepián (Guatemalan Chicken in Pumpkin Seed Sauce)
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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 25min (35min active)
  • Difficulty: Medium
  • Cuisine: Latin American
  • Allergens:
    Sesame
Freezer friendly
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Equipment you'll need

Blender Frying pan Large pot Wooden spoon

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Chicken stock

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Ground cinnamon

1 cup ≈ 124.8 g
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Sesame seeds

10 oz ≈ 283 g
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Sunflower oil

1 cup ≈ 240 ml
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