Picante de Pollo

Name: Picante de Pollo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 7
Cuisine: Bolivia
Ingredients: Chicken pieces (thighs and drumsticks work well) — 1.5 kg (3.3 lb); Aji amarillo paste — 4 tbsp; Onion, finely chopped — 1; Garlic cloves, minced — 3; Chicken stock — 500 ml (2 cups); Cumin — 1 tbsp; Bay leaves — 2; Salt and pepper — to taste; Cooked rice, boiled potato and a simple tomato-onion salad, to serve

The Quirky Foodster Team

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20 min

Prep

45 min

Cook

Servings

Ingredients

Chicken pieces (thighs and drumsticks work well) — 1.5 kg (3.3 lb)
Aji amarillo paste — 4 tbsp
Onion, finely chopped — 1
Garlic cloves, minced — 3
Chicken stock — 500 ml (2 cups)
Cumin — 1 tbsp
Bay leaves — 2
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.