Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 cup pumpkin seeds
- 1 cup sesame seeds
- 1 cup tomatillos, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the pumpkin seeds and sesame seeds on a baking sheet and toast them in the oven for 10-15 minutes or until golden brown.
3. In a blender or food processor, blend the toasted seeds, tomatillos, onion, garlic, and 1 cup of chicken broth until smooth.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side or until browned.
5. Add the blended mixture, the remaining 1 cup of chicken broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
7. Serve hot with rice or tortillas.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 35g
Carbohydrates: 10g
Fiber: 3g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Vegetable oil can be substituted with olive oil or canola oil.
- Pumpkin seeds can be substituted with sunflower seeds or almonds.
- Sesame seeds can be substituted with flax seeds or chia seeds.
- Tomatillos can be substituted with green tomatoes or tomatillo salsa.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use beef or pork instead of chicken.
- Add a can of black beans or corn for extra protein and flavor.
Tips and tricks:
- Toasting the seeds before blending them will enhance their flavor.
- Use a large pot or Dutch oven to ensure there is enough room for the chicken and sauce to cook together.
- Simmer the sauce on low heat to prevent it from burning or sticking to the pot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken pepian in a microwave-safe dish or on the stove over low heat until heated through.
Presentation ideas:
Serve the chicken pepian in a large serving dish or individual bowls. Garnish with fresh cilantro or chopped green onions.
Garnishes:
Fresh cilantro, chopped green onions, sour cream, or shredded cheese.
Pairings:
Serve with rice, tortillas, or crusty bread.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, simmer it on low heat for a few more minutes to thicken it.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Chicken pepian is a traditional dish from Guatemala that dates back to the Mayan civilization. It is made with a blend of toasted seeds, tomatillos, and spices, and is typically served with rice or tortillas.
Flavor profiles:
Chicken pepian has a nutty, slightly sweet flavor with a hint of spice from the cumin and coriander.
Serving suggestions:
Serve the chicken pepian with a side of Mexican rice and a dollop of sour cream for a delicious and satisfying meal.
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Region: Guatemalan