Authentic Guatemalan Pepián de Pollo with Toasted Seeds

Pat the chicken pieces dry and season them with 1/2 teaspoon of salt. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides for 8-10 minutes, then remove and set aside.

Place the halved Roma tomatoes, tomatillos, quartered white onion, and unpeeled garlic cloves on a baking sheet. Roast in an oven at 400°F/200°C for 15-20 minutes, or until softened and slightly charred. Remove the garlic skins after roasting.

While the vegetables roast, toast the guajillo and pasilla chiles in a dry skillet over medium heat for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them. Remove from skillet.

In the same dry skillet, toast the sesame seeds and pumpkin seeds over medium-low heat for 3-5 minutes, stirring constantly, until golden brown and fragrant. Remove from skillet.

Combine the roasted tomatoes, tomatillos, onion, peeled garlic, toasted chiles, toasted sesame seeds, toasted pumpkin seeds, ground cinnamon, and ground allspice in a blender. Add 1 cup of chicken broth and blend until very smooth. If needed, add a little more broth to achieve a pourable consistency.

Pour the blended sauce into the pot where the chicken was browned. Bring to a simmer over medium heat, stirring occasionally. Return the browned chicken to the pot, ensuring it is mostly submerged in the sauce. Add the remaining 3 cups of chicken broth and the remaining 1/2 teaspoon of salt.

Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking. Adjust salt to taste before serving.

Remove the chicken from the pot and shred the meat from the bones, discarding the skin and bones. Return the shredded chicken to the sauce. Serve hot.