Many people have been asking whether we could publish some of the wonderful Guatemalan récipes that we teach in our cooking classes.
So first off, here is a recipe for Pepian de Pollo – a traditional Guatemalan stew. Every Guatemalan makes it a little differently—richer, spicer, thicker, meatier so feel free to experiment with the quantities. It’s typically served with an array of chilies rice, and a corn tamale and makes a fantastic feast to impress your friends with.
10 pounds of chicken
2.5 pounds of tomatoes
2.5 guisquiles (or Chayote if unavailable)
2.5 pounds of potatoes
1 dried chili
1 dried Huaque (Guatemalan Chile)
1 pound of green beans
2 ounces of squash seeds
1 ounce of coriander
2 medium onions
2 ounces of sesame seeds
4 loaves of French bread (sliced)
1 bell pepper
½ head of garlic
Salt and pepper to taste
Boil the chicken, carrots and guisquiles for 10 minutes with water.
After the ten minutes, add the potatoes and cook for another 15 minute
Drain and set aside
While the chicken and vegetables are cooking, toast the tomatoes, onions, chilies, garlic and coriander in a skillet.
Separately toast the squash seeds (but you have to be careful or you’ll burn them!)
In the same skillet, toast the sesame seeds & bread on a low heat (again – make sure not to burn them!) but keep them separate for blending.
When everything is toasted, blend the squash seed and sesame without water (just those two ingredients)
Then blend the tomatoes and the remaining mixture including the bread.
Slowly add water while blending these ingredients (make sure it is not too liquidy).
Add to the pot with the chicken and vegetables
Continue to stir until thickened.
This post first appeared on Cooking Master, please read the originial post: here