Guatemalan Pepián De Pollo
Servings
Ingredients
Instructions
  1. In a comal or a metal skillet, place the cinnamon stick, sesame seeds, pumpkin seeds, guaque pepper, pasa peppers, and the tortilla and grill them together. Let them cool down before blending.
  2. Blend all the ingredients in step one with a glass of water. Then, put them through a strainer. If you use a mill, you do not need to add any water.
  3. Separately, roast the tomatoes, tomatillos, bell pepper, garlic, and onion. After letting them cool down, blend them, adding only a sprig of cilantro (set aside the rest). Put them through the strainer for a smooth sauce.
  4. Cut the chicken into pieces and cook it in approximately 3 liters of water and salt to taste. When the chicken is fully cooked, remove it from the water, setting it aside. Add the carrots, güisquil, potatoes, and green beans.
  5. Add the two sauces that you blended previously and the rest of the cilantro. Continue cooking over low-medium heat until all the vegetables are tender. If the sauce seems a little thick, use the boiled water from the chicken to thin it out a little.
  6. Serve your Pepián in a bowl as a stand-alone meal or with white rice and corn tortillas.
Nutrition Facts
Guatemalan Pepián De Pollo
Amount Per Serving
Calories 1991 Calories from Fat 666
% Daily Value*
Total Fat 74g 114%
Saturated Fat 12g 60%
Trans Fat 0g
Polyunsaturated Fat 29g
Monounsaturated Fat 27g
Cholesterol 80mg 27%
Sodium 1111mg 46%
Potassium 7856mg 224%
Total Carbohydrates 284g 95%
Dietary Fiber 62g 248%
Sugars 69g
Protein 79g 158%
Vitamin A 909%
Vitamin C 1605%
Vitamin D0%
Calcium 123%
Iron 188%
* Percent Daily Values are based on a 2000 calorie diet.
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