Guatemalan Mint-Scented Chicken and Vegetable Stew

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A light, herbaceous chicken and vegetable stew from Guatemala, traditionally served during Semana Santa (Holy Week). Its signature comes from abundant fresh mint and cilantro, gently simmered with tomatoes, carrots, potatoes, chayote, and green beans. Serve over steamed white rice with a wedge of lime for a comforting, everyday Guatemalan meal.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 7 gSugar
• 30 gProtein
• 780 mgSodium
• 820 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 5200 mcgVitamin A

Ingredients

For the chicken and broth

• 2.5 lb bone-in chicken thighs and drumsticks
• 8 cups water
• 1 white onion, quartered
• 4 garlic cloves, smashed
• 1 tsp kosher salt

For the vegetable stew base

• 2 tbsp vegetable oil
• 1 white onion, finely diced
• 3 Roma tomatoes, finely chopped (about 2 cups)
• 3 garlic cloves, minced
• 1 tsp dried guaque chile or 1/2 tsp cayenne pepper
• 1 tbsp tomato paste

Vegetables and herbs

• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 medium Yukon gold potatoes, peeled and cubed
• 1 chayote (gúisquil), peeled and cubed
• 1 cup fresh green beans, trimmed and cut into 2-inch pieces
• 3/4 cup fresh or frozen green peas
• 1/2 cup loosely packed fresh mint leaves, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To serve

• 3 cups cooked white long-grain rice
• 1 lime, cut into wedges
• Extra fresh mint leaves for garnish

Directions

1. Combine chicken, water, quartered onion, smashed garlic, and 1 tsp salt in a large stockpot. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, skimming any foam, until the chicken is just cooked through.
2. Remove the chicken to a plate and strain the broth, reserving 6 cups. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and discard the bones and skin.
3. Heat the vegetable oil in a heavy pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the chopped tomatoes, minced garlic, guaque chile, and tomato paste; cook until the tomatoes soften and the mixture looks jam-like, about 7 minutes.
4. Pour in the reserved 6 cups of chicken broth and bring to a gentle simmer. Add the carrots, potatoes, and chayote; cook for 10 minutes until nearly tender.
5. Add the green beans and peas and simmer another 5 minutes until all the vegetables are fork-tender but still hold their shape. Season with 1 tsp salt and the black pepper.
6. Stir the shredded chicken back into the pot along with the fresh mint and cilantro. Simmer 3 minutes more so the herbs brighten the broth without losing their color.
7. Taste and adjust salt. Ladle the stew over bowls of white rice, garnish with extra mint, and serve with lime wedges for squeezing over the top.

Cook’s Notes

• Fresh mint is non-negotiable here—dried mint will not give pulique its bright, cooling character. Add it at the very end so the flavor stays vivid.
• If you cannot find gúisquil (chayote), substitute with one small zucchini added in the last 5 minutes of cooking so it does not turn to mush.
• Traditional guaque chile is mildly smoky and fruity; ancho chile powder or a small amount of pasilla works as a substitute.
• Serve with corn tortillas alongside the rice for an authentic Guatemalan plate, and offer queso fresco on the table if desired.

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