Holidays & Special Occasions
Picante de Pollo
Ingredients
- - 1.5kg (3.3 lb) chicken pieces (thighs and drumsticks work well)
- - 4 tbsp aji amarillo paste
- - 1 onion, finely chopped
- - 3 garlic cloves, minced
- - 500ml (2 cups) chicken stock
- - 1 tbsp cumin
- - 2 bay leaves
- - Salt and pepper to taste
- - Cooked rice, boiled potato and a simple tomato-onion salad, to serve
Method
- Season the chicken pieces with salt and pepper and sear in a hot pot until browned on all sides. Remove and set aside.
- In the same pot, sauté the onion and garlic until softened, then stir in the aji amarillo paste and cumin, cooking for 2 minutes.
- Return the chicken to the pot, add the stock and bay leaves, and bring to a simmer.
- Cover and cook for 35-40 minutes until the chicken is very tender and the sauce has reduced and thickened slightly.
- Adjust seasoning, remove bay leaves, and serve hot with rice, boiled potato and a tomato-onion salad.
Introduction: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia.
Cultural Background: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Its name simply means 'spicy chicken', and it is typically served with rice, potato and a light salad, making a full celebratory plate.
Tips: Browning the chicken well before stewing builds a deeper flavour base for the sauce.
Variations: A version using duck instead of chicken, picante de pato, appears at some regional festivals. Vegetarian / Vegan Note Firm tofu or hearty mushrooms simmered in the same aji amarillo sauce make a plant-based version.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
Nutrition: Per serving (approx.): 460 kcal, 35g protein, 22g fat, 28g carbohydrate.
FAQs:
Q: How spicy is picante de pollo?
A: It has a warm, building heat from aji amarillo rather than an overwhelming burn, and can be adjusted to taste.