Pepián de Pollo (Chicken Stew with Low-Carb Vegetables)
Traditional Guatemalan Chicken Stew with Low-Carb Vegetables
Yes, with a tweak: ask to omit potatoes, green beans, carrots, and any other starchy vegetables from the stew. About 12g net carbs per serving, on the higher side for Guatemalan food, so watch the portion.
What it is
A national dish, this rich and savory chicken stew features a thick, dark sauce made from roasted tomatoes, tomatillos, various chiles, and toasted seeds (sesame, pumpkin). Traditionally contains starchy vegetables like potatoes and güisquil (chayote), and is served with rice and tortillas. Must be modified to omit high-carb ingredients.
Key ingredients
Chicken pieces (thighs, drumsticks), tomatoes, tomatillos, various dried chiles (e.g., guaque, pasa), toasted sesame seeds, pumpkin seeds, onion, garlic, cilantro, chicken broth, cooking oil. Modified: only chayote (güisquil) as vegetable.
How to make it keto
Crucially, ask to omit potatoes, green beans, carrots, and any other starchy vegetables from the stew. Ensure no masa or other carb-based thickeners are used in the sauce (sometimes cornstarch is used). Explicitly ask to omit rice and tortillas. Focus on the chicken and the rich sauce with potentially some chayote.
Watch out for
Thickening agents (masa, cornstarch), sugar in the sauce base (from roasted vegetables or added), high-carb vegetables (potatoes, carrots, green beans) are standard, served with rice/tortillas.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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