Picante de Pollo
User Reviews
3.5
4 reviews
Good
-
Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 15 mins
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Servings
6 people
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Course
Main Course
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Cuisine
South American, Bolivian
Picante de Pollo
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Picante de pollo is one of the most traditional Bolivian dishes. The main characteristic of this dish of chicken in sauce is its intense spiciness.
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Ingredients
- 1 chicken , cut into pieces (or 6 chicken thighs)
- ½ cup vegetable oil
- 2 tomato chopped
- 1 large red bell pepper , cut into strips
- 3 aji panca (red hot peppers)
- 3 onion chopped
- 3 cloves garlic
- 4 oz. pea , cooked in water (firm)
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 cube chicken broth (or vegetable broth)
- 2 tablespoons vegetable oil
- ½ teaspoon cumin
- ½ teaspoon oregano
- salt
- 6 potatoes white
- long grain white rice , cooked
Instructions
- Cook the potatoes with their skin in a large volume of salted water. Set aside.
- In a Dutch oven, add ¼ cup (60 ml) of vegetable oil and heat.
- Fry the chicken until golden.
- Remove from heat and reserve. Keep the cooking oil.
- In another pot, add the rest of the oil and heat over low heat.
- Sauté the onions for 20 minutes, stirring regularly until translucent.
- Add the garlic, bell pepper, tomatoes, bouillon cube, cumin, oregano and ají panca (hot peppers).
- Cover and cook on low heat for 15 minutes.
- In the Dutch oven where the chicken was fried, add 1 cup (250 ml) of hot broth and stir.
- Add this mixture to the mixture in the Dutch oven (with peppers).
- Add the remaining broth and the chicken and mix well. Season with salt, cover and cook for about 30 minutes.
- Turn off the heat and add the cooked peas.
- Serve the picante de pollo with boiled potatoes and white rice.
- Picante de pollo can also be served with chuño puti (side of dehydrated potatoes, eggs and tomatoes) and k'allu (tomato and onion salad).
Genuine Reviews
User Reviews
Overall Rating
3.5
4 reviews
Good
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