Guatemalan Pepian Chicken with Toasted Seeds

Ingredients

• 1 1/2 lb bone-in chicken thighs
• 1/2 cup pumpkin seeds
• 2 tbsp sesame seeds
• 1 tbsp vegetable oil
• 1 onion, quartered
• 3 plum tomatoes, halved
• 2 garlic cloves
• 1 dried ancho chile, seeded
• 1/2 tsp ground cinnamon
• 2 cups low-sodium chicken broth
• 2 medium potatoes, cubed
• Cooked rice, for serving
• Kosher salt and black pepper

Steps

1. Toast pumpkin and sesame seeds in a dry Dutch oven; transfer to a blender.
2. Char onion, tomatoes, garlic and ancho chile in the same pot, then blend with seeds, cinnamon and 1 cup broth until smooth.
3. Season and brown chicken in oil.
4. Pour in sauce and remaining broth, add potatoes, cover and simmer until potatoes are tender and chicken reaches 165°F, 30 to 35 minutes.
5. Adjust seasoning and serve with rice.

Allergen note: Contains sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.