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2 pounds chicken drumsticks
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2 pounds boneless, skinless chicken thighs
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4 1/4 teaspoons kosher salt, divided
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1 teaspoon coarsely ground black pepper
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2 garlic heads, divided
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3 quarts water
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1 large bunch fresh cilantro
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1 bunch fresh spearmint
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1 small bunch scallions, green parts cut into 3-inch pieces
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2 medium-size white onions, ends trimmed, peeled, and cut in half crosswise, divided
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1 tablespoon black peppercorns, divided
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1 tablespoon allspice, divided
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1 (3-inch) Ceylon cinnamon stick, broken into small pieces
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1/4 cup raw pepitas
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2 tablespoons white sesame seeds
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1 pound small plum tomatoes, cored
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1/2 pound fresh tomatillos, husks removed
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1 jarred roasted red bell pepper, coarsely chopped (about 1/2 cup)
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2 teaspoons achiote paste
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Chopped fresh cilantro and mint, for garnish
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Corn tortillas, for serving
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cooked long-grain white rice
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2 tablespoons pequín chiles or cobanero chiles chiles, about 1/4 ounce
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1/2 cup cacao nibs
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1/2 teaspoon kosher salt
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1/4 teaspoon Pimentón de la Vera
Mayan Pepita Chicken Stew
This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming dish.
Nutrition Information
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