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Picante de Pollo

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.

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings: 6 people
Course: Main Course
Cuisine: South American , Bolivian

Ingredients

  • 1 chicken , cut into pieces (or 6 chicken thighs)
  • ½ cup vegetable oil
  • 2 tomatoes , chopped
  • 1 large red bell pepper , cut into strips
  • 3 aji panca (red hot peppers)
  • 3 onions , chopped
  • 3 cloves garlic
  • 4 oz. peas , 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 white potatoes
  • long grain white rice , cooked

Instructions

    Cup of Yum
  1. Cook the potatoes with their skin in a large volume of salted water. Set aside.
  2. In a Dutch oven, add ¼ cup (60 ml) of vegetable oil and heat.
  3. Fry the chicken until golden.
  4. Remove from heat and reserve. Keep the cooking oil.
  5. In another pot, add the rest of the oil and heat over low heat.
  6. Sauté the onions for 20 minutes, stirring regularly until translucent.
  7. Add the garlic, bell pepper, tomatoes, bouillon cube, cumin, oregano and ají panca (hot peppers).
  8. Cover and cook on low heat for 15 minutes.
  9. In the Dutch oven where the chicken was fried, add 1 cup (250 ml) of hot broth and stir.
  10. Add this mixture to the mixture in the Dutch oven (with peppers).
  11. Add the remaining broth and the chicken and mix well. Season with salt, cover and cook for about 30 minutes.
  12. Turn off the heat and add the cooked peas.
  13. Serve the picante de pollo with boiled potatoes and white rice.
  14. Picante de pollo can also be served with chuño puti (side of dehydrated potatoes, eggs and tomatoes) and k'allu (tomato and onion salad).