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Pepián de Pollo (Chicken Stew)

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  • 3 medium yellow onions
  • 1 (5-1/2 to 6-lb.) whole chicken, skin and all visible fat removed
  • 3 Tbsp. Knorr® Chicken flavor Bouillon
  • 11 cups water
  • 6 large cloves garlic, unpeeled
  • 1 lb. plum tomatoes
  • 2 dried guajillo chile peppers, toasted and stemmed
  • 2 dried poblano chilies or mulato chilis, toasted and stemmed
  • 3/4 cup (105 g) pumpkin seeds, toasted
  • 3/4 cup (105 g) sesame seeds, toasted
  • 15 whole black peppercorns, toasted
  • 8 whole cloves, toasted
  • 1 medium cinnamon stick, toasted
  • 1 small bunch fresh cilantro
  • 5 tsp. dried Mexican oregano leaves, toasted
  • 6 large carrots, about 1-1/2 lb., peeled, sliced into 1/4-in. thick slices
  • 4 medium potatoes, about 1-1/4 lb., unpeeled, cut into 1/2-in. thick quarter moons
  • 2 chayotes, peeled, pitted and cut into 3/4-in. cubes



Amount per serving

Total Fat15g
Saturated Fat3.5g
Trans Fat0g
Total Carbs26g
Dietary Fiber6g
Vitamin D0mcgs

Let's Get Cooking

  • 1 Peel onions. Cut 2 onions into quarters and coarsely chop remaining onion; set aside.
  • 2 Bring 1 of the quartered onions, chicken, Knorr® Chicken flavor Bouillon and water to a boil in large stockpot over high heat. Reduce heat to medium-low and simmer briskly, covered, until chicken is done and wings and legs pull easily from body, about 45 minutes.
  • 3 Meanwhile, arrange remaining quartered onion, garlic and tomatoes on foil-lined baking sheet or broiler pan. Broil, turning occasionally until lightly charred. Remove vegetables from baking sheet to large bowl as they char, about 12 minutes. Peel garlic cloves.
  • 4 Toast cilantro, turning occasionally, until fragrant and slightly browned, about 5 minutes.
  • 5 Combine roasted vegetables, chilies, seeds, spices and herbs in large bowl, set aside.
  • 6 When chicken is cooked, remove from stockpot and allow to cool. Remove 3 cups cooking liquid cool slightly. Add carrots and remaining chopped onion to stockpot and return to a simmer.
  • 7 When chicken is cool enough to handle, remove meat from bones and coarsely chop or shred; set aside.
  • 8 Combine roasted vegetable mixture in blender. Process in batches, adding reserved 3 cups cooking liquid as needed to make a smooth paste. Be very careful blending if the cooking liquid is hot. Stir into stockpot and return to a simmer.
  • 9 Stir in potatoes and chayote and cook until vegetables are tender, about 8 minutes. Stir in chicken and heat through. Serve with brown rice or green salad.