Guatemalan Pepián Chicken Bowl

• 150 g Long-grain white rice
• 300 ml Water
• 1 tsp Fine sea salt
• 450 g Chicken thighs, boneless, skinless
• 1 tbsp Olive oil
• 1 medium White onion
• 3 cloves Garlic
• 3 medium Tomato, ripe
• 2 tsp Guajillo chili powder
• 1 tsp Ground cumin
• ¼ tsp Ground cinnamon
• 40 g Pumpkin seeds
• 15 g Sesame seeds
• 2 medium Carrot
• 300 g New potatoes
• 1 medium Lime
• 10 g Fresh coriander

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, season the chicken with the remaining 0.5 tsp fine sea salt. Heat the olive oil in a large frying pan over a medium-high heat and brown the chicken for 3 to 4 minutes per side. Transfer to a plate.
3. In the same pan, toast the pumpkin seeds and sesame seeds over a medium heat for 2 to 3 minutes, stirring, until fragrant and lightly golden. Tip into a blender. Add the guajillo chili powder, ground cumin and ground cinnamon.
4. Return the pan to a medium heat and add the onion and a pinch of the fine sea salt. Cook for 6 to 8 minutes until softened and lightly golden, then add the garlic and cook for 1 minute. Add the tomatoes and cook for 6 to 8 minutes until they collapse and start to caramelise in spots.
5. Scrape the onion and tomato mixture into the blender. Add 250 ml water and blend until very smooth. Pour the sauce back into the pan and bring to a gentle simmer.
6. Slice the carrots into thick coins and halve any larger new potatoes. Add the carrots and potatoes to the sauce, then nestle the chicken back in. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.
7. Cut the lime into wedges and roughly chop the fresh coriander. Divide the rice between bowls and spoon over the pepián chicken, vegetables and plenty of sauce. Finish with coriander and a squeeze of lime.

Made this recipe? Rate it — a comment is optional.