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Pepián de Pollo by Juan Melgar

"This is one of my favorite chicken recipes. It's the perfect comfort food for when I miss my family and my country. Despite the long ingredient list, this traditional dish is much easier than it seems. Pepián refers to stew with tomato sauce, and the name most likely comes from the word "pepitoria" (dried pumpkin or pumpkin seeds)."
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Ingredients

  • 4 lbs chicken breast
  • 1 cinnamon stick
  • 1/2 cup sesame seeds
  • 1/2 cup pepitas pumpkin seeds
  • 1 guaque guajillo pepper
  • 2 pasilla or poblano peppers
  • 2 lbs tomatoes coarsely chopped
  • 1/2 cup green tomatoes or tomatillos mil tomates, coarsely chopped
  • 2 red bell peppers coarsely chopped
  • 2 garlic cloves
  • 1 onion coarsely chopped
  • 1 bunch cilantro divided
  • 3 carrots cut into cubes
  • 1 güisquil chayote, cut into cubes
  • 3 potatoes cut into larger cubes
  • 2 cups green beans cut into pieces
  • Salt to taste
  • Corn tortillas for serving
  • White rice optional, for serving
  • Avocado slices optional, for garnish

Instructions

  • In a small pot or metal skillet, combine the cinnamon stick, sesame seeds, pepitas, guaque (guajillo) pepper, and pasilla or poblano peppers.
  • Toast the mixture over medium heat until fragrant, then let it cool.
  • Once cooled, blend the toasted mixture with 8 oz of water in a blender. Strain the blended mixture to remove any solids.
  • Preheat your oven to 350°F (175°C). Roast the tomatoes, tomatillos, red bell peppers, garlic, and onion in the oven for 15 minutes.
  • Allow the roasted vegetables to cool, then blend them with a bunch of cilantro to taste. Strain the sauce for a smoother texture.
  • Cut the chicken breasts into pieces and cook them in a large pot with approximately 12 cups of water and salt to taste.
  • Once the chicken is fully cooked, remove it from the pot and set it aside. Reserve the broth for thinning the sauce, if needed.
  • In a separate pot, combine the cooked chicken, carrots, güisquil (chayote), potatoes, and green beans. Cook for 2 minutes without adding liquid.
  • Add the previously blended sauces and the remaining cilantro to the pot.
  • Continue cooking over low to medium heat until all the vegetables are tender. If the sauce is too thick, thin it out with the reserved chicken broth.
  • Toast the corn tortillas on a grill or stovetop. Heat each side for 30 seconds, or until slightly crispy.
  • Serve the Pepián de Pollo in bowls, optionally accompanied by white rice and toasted corn tortillas. Garnish with sliced avocado if desired.