Guatemalan Chicken Stew (Pepián)

Place the chicken in a large pot and add the water or chicken stock. Add the quartered onion with the salt and simmer very gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.

When the chicken is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside.

Meanwhile, roast the dried chilies in a dry frying pan over a medium heat for 2–4 minutes until fragrant. The chilies should be roasted and fragrant, not blackened. When roasted, place the chilies in a large bowl.

Roast the pepitas in the same pan over a medium–high heat for 3 minutes, stirring frequently, until golden. Add to the bowl with the chilies and repeat with the sesame seeds, coriander seeds, peppercorns and cloves.

Char the halved onion and tomatoes in the dry frying pan over a high heat for 3–5 minutes until blackened and soft, then add to the other ingredients.

Place all the toasted ingredients, together with the oregano, cinnamon and water in a blender and process for 4–5 minutes until completely puréed. Set aside.

Strain the broth through a fine-mesh sieve, then pour back into the pot with the sliced onion, garlic, squash and potatoes and simmer gently for 3–4 minutes.

Add the puréed ingredients and stir in the chicken. Simmer gently for an additional 3–4 minutes. Season with salt and serve.