dinner · dairy-free
Chicken pepián with toasted seeds
Chicken simmered in a thick Guatemalan sauce made from toasted pumpkin and sesame seeds, charred tomato and onion, and guajillo chile. Earthy, mildly spicy and deeply savory.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Remove the stem and seeds from the chile and soak it in hot water until soft. Toast the pumpkin and sesame seeds in a dry skillet until fragrant, then move them to a blender.
-
2
Char the halved tomatoes and the onion in the same skillet.
-
3
Blend them with the drained chile, the toasted seeds and the stock until smooth.
-
4
Bring the sauce to a gentle simmer in a pot and add the chicken and salt.
-
5
Cook until the thickest piece reaches 74°C (165°F), thinning with water if the sauce gets too thick.
