Pepián de Pollo en Mole (Chicken Pepián in Mole Sauce)

Chicken Pepián in Mole Sauce (Pepián de Pollo en Mole) is a traditional Guatemalan dish that combines the rich flavors of pepián and mole sauces to create a delicious and comforting meal.

Pepián de Pollo en Mole (Chicken Pepián in Mole Sauce)

Ingredients

  • 2 lbs chicken, cut into pieces
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 3 dried guajillo chilies
  • 2 dried ancho chilies
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 4 cups chicken broth
  • Salt and pepper to taste

Instructions

  1. Toast the pumpkin seeds, sesame seeds, and dried chilies in a dry skillet until fragrant.
  2. Transfer the toasted seeds and chilies to a blender and add the cumin, coriander, cloves, cinnamon, and 2 cups of chicken broth. Blend until smooth.
  3. Season the chicken pieces with salt and pepper, then brown them in a large pot over medium heat. Remove the chicken and set aside.
  4. In the same pot, sauté the onion, garlic, tomatoes, and bell pepper until softened.
  5. Return the chicken to the pot and pour in the blended seed and chili mixture, along with the remaining chicken broth.
  6. Simmer the chicken pepián in mole sauce for 45 minutes to 1 hour, until the chicken is cooked through and the sauce has thickened.
  7. Serve the chicken pepián in mole sauce with rice and tortillas.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Blender Skillet

Tools

Knife Cutting board Wooden spoon

Serving suggestions

Serving suggestions: Serve with rice and warm tortillas.

Tips & tricks

Tips: Adjust the spiciness of the dish by adding more or fewer dried chilies to the sauce.

Cost

$20