Description
This Guatemalan Spiced Chicken Stew with Seeds is a comforting, flavorful dish featuring tender chicken thighs simmered in a rich tomato and spice broth, accented with crunchy pumpkin seeds and fresh cilantro. Perfectly balanced with aromatic cumin, paprika, and oregano, this stew offers a delicious glimpse into traditional Guatemalan cuisine.
Ingredients
Scale
Chicken and Stock
- 1.5 pounds chicken thighs, bone-in and skin-on
- 4 cups chicken stock
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 tablespoon tomato paste
Spices and Herbs
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons cilantro, chopped
Instructions
- Heat Oil and Brown Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and brown on all sides for an even, golden crust. Remove the chicken and set aside.
- Sauté Aromatics: Add the chopped onion and minced garlic to the same pot and sauté until they become translucent and fragrant, about 3-5 minutes.
- Add Tomatoes and Tomato Paste: Stir in the diced tomatoes and tomato paste, cooking for a few minutes to combine flavors and slightly soften the tomatoes.
- Season with Spices: Mix in the cumin, paprika, oregano, black pepper, and salt, ensuring the spices coat the tomato mixture thoroughly.
- Simmer Chicken in Stock: Return the browned chicken thighs to the pot and pour in the chicken stock. Bring the stew to a boil, then reduce the heat and simmer gently for 30 minutes until the chicken is cooked through and tender.
- Add Pumpkin Seeds and Cilantro: Stir in the pumpkin seeds and chopped cilantro, and cook for an additional 10 minutes to meld the flavors and soften the seeds slightly.
- Serve: Serve the stew hot, ideally accompanied by rice or warm tortillas to soak up the delicious broth.
Notes
- Browning the chicken thoroughly before simmering enhances the stew’s flavor and texture.
- For a thicker stew, you can mash some of the tomatoes or reduce the liquid by simmering uncovered for a few minutes before adding the pumpkin seeds.
- Substitute pumpkin seeds with toasted pepitas for a nuttier flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This stew pairs well with a side of white rice, corn tortillas, or crusty bread.
