#50: Guatemala – Pepian de Pollo

As we now reach November, we have reached my 50th country for the year! I always enjoy when November hits. I love the crispness in the air, the anticipation of the holiday season, and lest we forget, the shift to comforting foods that warm your soul. For me, that usually means breaking out my favorite chili, soup, and stew recipes.

Last week I welcomed the arrival of fall weather with this dish from Guatemala, that boasts pepitas and sesame seeds along with a number of other spices and ingredients that give the texture a paste like consistency, which sticks wonderfully to the chicken. The flavor is unique and a bit hard to describe, but this was a definite winner that got better with each day. I elected to modify the recipe a bit, opting to use boneless, skinless chicken breasts and added yellow potato and green beans to the sauce. Bottom line: This recipe oozes fall with every bite.

Recipe link: https://www.atastefortravel.ca/13389-guatemalan-chicken-pepian-de-pollo/

Overall Level of Effort: 2

Skill Level: Beginner

Would Make It Again? Yes

Additional Notes: And while it goes without saying, you really do need a large food processor for this recipe. It easily smoothes out all the ingredients, but I did find that even mine couldn’t handle all the liquid at the end, so I ended up only blending part of the water with the other ingredients. The rest of the water I put straight in the cooking pot. I suppose you could try to make the paste in batches, but I think my work around was a bit easier.

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