Guatemalan black chicken pepian (Pepian negro de pollo Guatemalteco) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on November 19, 2012

    Another unusal 'criollo' recipe using native ingredients. This thickens to a very heavy, dark brown soup (for lack of a better word) full of vegetables and meat. Not something I would ever crave, but worth it just to try. Like a rustic mole. This makes a lot, and leftovers get tiresome after a while. The addition of Guatemalan Red Cabbage Relish (p150) lightened the dish considerably. Great w/rice. -Use a high sided pot when frying the spice/nut puree. It's extremely messy and dangerous otherwise. -Author recommends a blender or food processor to blend spice mix. A blender does not work. I had to add 2 extra cups water just the get it all moving. -Broiling veg/chiles/bread to blacken was faster and less messy than in a comal.

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