Bolivian Picante de Pollo Recipe
Picante de Pollo is a Creole dish from Western Bolivia made with chicken, either sautéed or fried, and covered in a traditional spicy sauce thickened with potatoes. Known for its bold aroma and flavor, it is a popular choice for chilly winter nights. The dish is typically served with rice and potatoes, and the spice level can be easily adjusted to suit personal taste.
Ingredients
- Chicken thighs – 6
- Vegetable oil – 2 tbsp
- Red bell pepper, cut into strips – 1 large
- White onions, chopped – 3
- Roma tomatoes, chopped – 2
- Garlic cloves, minced – 3
- Ajíes panca peppers – 3
- OR Ají panca paste – 5 oz.
- Green peas, cooked (firm) – ½ cup
- Chicken broth – 3 cups
- Chicken stock cube (or vegetable stock) – 1
- Salt – ½ tsp
- Pepper – ½ tsp
- Cumin – ½ tsp
- Oregano – ½ tsp
- Potatoes, small – 6/7
- Your choice of side (chuno, long grain white rice, pasta) – optional
- Breadcrumbs (optional) – ⅓ cup
Instructions
- In a pot, boil water and leave potatoes in to cook, skins still on.
- In a separate pot or Dutch oven, add ¼ cup oil and heat.
- Fry chicken in the Dutch oven until golden.
- Remove the Dutch oven from heat and set aside. Save the used oil.
- In a saucepan, add the remaining ¼ cup oil and turn on low heat.
- Sauté onions until translucent. Stir often.
- Add the garlic, bell pepper, tomatoes, cumin, oregano, and ají panca peppers or paste. Saute on low heat for 3-4 minutes, until aromatic.
- Add broth. Cover and simmer for 15 minutes.
- Take the mixture from the saucepan and add into the Dutch oven, mixing with the chicken well.
- Put Dutch oven onto low heat, season with salt.
- Cover and let simmer for 30 minutes.
- Turn off the heat and add already-cooked peas.
- Serve with cooked potatoes and long grain rice, or your choice of side dish.
Nutrition
Calories: 443kcalCarbohydrates: 24gProtein: 36gFat: 24gSaturated Fat: 6gCholesterol: 170mgSodium: 990mgFiber: 3gSugar: 8g
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