Pepian de Pollo #EattheWorld

This delicious chicken stew in a red sauce is a wonderful entree that requires nothing more than simple sides of rice and a salad to make a wonderful dinner that you will be proud to serve to your family and friends.

We are traveling to Guatamala today as we Eat the World........

Check out all the wonderful Guatemalan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

•  Amy’s Cooking Adventures: Fiambre (Guatemalan Salad) 
• A Day in the Life on the Farm: Pepian de Pollo
Sneha’s Recipe: Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce

We had our neighbors join us for dinner when I made this dish.  Very casual. I put out some chips and salsa and Frank made some margaritas for us to enjoy before dinner.  And I served the stew with a side of Black Beans and Rice and a wonderful Avocado Salad that I will be sharing with you very soon.

I found this recipe for a Guatemalan Chicken Stew at A Taste for Travel where they wrote that this dish is commonly found at restaurants and on family dinner tables.  

I  adapted the recipe quite a bit using chicken thighs instead of a whole cut up chicken. Removing the skin prior to placing the chicken into the sauce to rewarm, not only to save calories but because if I have chicken skin, I want it to be crispy.

I used a fresh roasted Poblano chile instead of the dried Pasilla chile because when I got to the store I couldn't remember the type of chile but knew it started with a "P" LOL.   This is not only delicious but inexpensive as well.  It is Guatamalan Comfort Food.

I made extra chicken so I would have leftovers.  That meat got shredded off the bone and placed into a freezer bag along with some of the sauce.  I pulled it out and warmed it through in the slowcooker and it was one of the fillings I set out for a Taco Bar on Cinco de Mayo.  It was perfect for that application and a great way to plan leftovers for your next Weekly Menu.

Entrees, Stews, Chicken, Tomatoes

Entrees

Guatamalan

Yield: 10 servings

Author: Wendy Klik

Pepian de Pollo (Guatamalan Chicken in Red Sauce)

This delicious chicken stew in a red sauce is a wonderful entree that requires nothing more than simple sides of rice and a salad to make a wonderful dinner that you will be proud to serve to your family and friends.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 20 chicken thighs
• salt and pepper to taste
• 5-6 roma tomatoes
• 1 fresh Poblano Chile, seeded and stemmed
• 1 dried Guajillo Chile, seeded and stemmed
• 1 onion, cut into thick slices
• 1/2 c. toasted sesame seeds
• 1/2 c. roasted and shelled pepitas
• 1 t. cinnamon
• 1/2 c. fresh cilantro
• 2 corn tortillas

Instructions

1. Place the chicken in a large pot, cover with water and place over high heat. Bring to a boil, add salt to the pot and reduce heat to a simmer. Cook for about 30 minutes.
2. Remove chicken from pot, reserving broth. Remove skin from chicken and discard. Set chicken aside.
3. While chicken is cooking,place a cast iron skillet over med high heat. Add the tortillas and cook until toasted. Place into a bowl and add a small amount of water, to soften.
4. In the same skillet, char the tomatoes and onion until very well browned. Place into a food processor.
5. Add the chiles to the skillet and cook until charred. Seed and stem the Poblano chile. Chop both chiles into pieces and add to the food processor along with the corn tortillas, sesame seeds, pepitas, cilantro, cinnamon and salt and pepper to taste. Pulse until very smooth.
6. Transfer sauce to a large dutch oven. Add the chicken and place over medium high heat until sauce is dark red and thickened and chicken is warmed through, about 15-20 minutes.

Notes

adapted from a recipe found at A Taste for Travel

Nutrition Facts

Calories

598

Fat (grams)

44.42 g

Sat. Fat (grams)

11.19 g

Carbs (grams)

8.92 g

Fiber (grams)

2.66 g

Net carbs

6.24 g

Sugar (grams)

1.97 g

Protein (grams)

40.68 g

Sodium (milligrams)

214.89 mg

Cholesterol (grams)

221.48 mg

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