Bolivian Picante de Pollo Recipes is a flavorful and satisfying dish that can be enjoyed by many. It combines a variety of ingredients to create a rich and delicious meal. The recipe includes 4 pounds of chicken, divided into parts, which provides a good source of protein.
To enhance the flavors, the dish includes 4 tomatoes, chopped, and 2 large red bell peppers, cut into strips. These ingredients add a fresh and vibrant taste to the recipe. Additionally, ½ cup of ají, or ground cayenne pepper, adds a spicy kick to the dish, providing a bold and exciting flavor.
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For those who enjoy some heat, 1 cup of fresh locoto or chili pepper, finely chopped, can be added. This ingredient adds an extra level of spiciness to the dish. Along with the onions and garlic, these ingredients contribute to the overall depth of flavors in the recipe.
To increase the nutritional value, the recipe incorporates 2 cups of green peas, which are a good source of vitamins and fiber. The dish also includes 6 cups of chicken broth, providing a comforting and savory base for the ingredients.
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In terms of versatility, this recipe allows for personal adjustments and preferences. The amount of salt can be adjusted to taste, ensuring it suits individual palates. The dish is traditionally served with 9 white potatoes and long grain white rice, cooked to perfection.
Overall, Bolivian Picante de Pollo Recipes is a well-rounded dish that offers a balance of flavors and nutrients. It can be enjoyed by a large group of people and provides an opportunity to explore the vibrant and spicy cuisine of Bolivia.
How To Make Our Bolivian Picante de Pollo Recipe
Ingredients (8 Servings)
4 pounds chicken, divided into parts
1 cup vegetable oil
4 tomatoes, chopped
2 large red bell peppers, cut into strips
½ cup ají (or ground cayenne pepper)
1 cup fresh locoto or chili pepper, finely chopped
6 onions, chopped
6 cloves garlic
2 cups green peas, peeled
6 cups chicken broth
2 cubes chicken broth (or vegetable broth)
4 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons crumbled oregano
1 teaspoon ground black pepper
Salt (to taste)
9 white potatoes
Long grain white rice, cooked
Instructions
1. Start by preparing the chicken:
a. Rinse the 4 pounds of chicken parts under cold water and pat them dry with paper towels.
b. Season the chicken with salt, ground black pepper, 2 teaspoons of ground cumin, and 2 teaspoons of crumbled oregano.
c. Set the seasoned chicken aside to marinate for about 15 minutes.
2. In a large pot or Dutch oven, heat 4 tablespoons of vegetable oil over medium heat.
a. Add the 6 chopped onions and sauté until they turn translucent.
b. Crush and mince the 6 cloves of garlic and add them to the pot, stirring for about 1 minute until fragrant.
3. Add the marinated chicken to the pot and cook until browned on all sides.
a. Stir occasionally to ensure even browning.
b. This process may take about 10-12 minutes.
4. Once the chicken is browned, add 4 tomatoes (chopped) and 2 large red bell peppers (cut into strips).
a. Stir well to combine the ingredients and cook for an additional 5 minutes.
5. Add 1 cup of finely chopped fresh locoto or chili pepper and ½ cup of ají (or ground cayenne pepper) to the pot.
a. Adjust the amount of ají according to your desired level of spiciness.
b. Stir the ingredients together and cook for 2-3 minutes to allow the flavors to meld.
6. Pour in 6 cups of chicken broth and add 2 cubes of chicken broth (or vegetable broth) for added flavor.
a. Stir well to combine all the ingredients.
b. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer the dish for about 30 minutes, or until the chicken is cooked through and tender.
a. During this time, you can peel and dice the 9 white potatoes into bite-sized pieces.
8. After 30 minutes of simmering, add the diced potatoes and 2 cups of peeled green peas to the pot.
a. Stir gently to incorporate the potatoes and peas into the stew.
b. Cover the pot again and continue cooking for an additional 20-25 minutes until the potatoes are tender.
9. Taste the stew and adjust the seasoning with salt, if needed.
a. Add salt gradually, tasting after each addition to achieve the desired flavor.
10. The Bolivian Picante de Pollo Recipes is now ready to be served.
a. Serve the stew hot alongside cooked long grain white rice.
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Note: Cooking times may vary depending on your stove and the size of the chicken parts. Ensure the chicken is fully cooked and reaches an internal temperature of 165°F (74°C) for food safety.
Pots, Pan and Cooking Equipment Needed for the Bolivian Picante de Pollo Recipe
Large pot or Dutch oven
Cutting board
Knife
Mixing spoon or spatula
Measuring cups and spoons
Serving bowls or plates
Storage containers for leftovers
Best Way to Store Leftovers From the the Bolivian Picante de Pollo Recipe
a. Allow the Bolivian Picante de Pollo Recipes to cool to room temperature.
b. Transfer the leftovers into an airtight container or sealable plastic bag.
c. Label the container with the date and contents.
d. Place the container in the refrigerator for up to 3-4 days.
e. To reheat, transfer the leftovers to a microwave-safe dish and heat in short intervals, stirring occasionally, or reheat on the stovetop.
Tips and Tricks For Easier Creation
Add diced carrots or other vegetables for added flavor and nutritional value.
Adjust the amount of ají (or ground cayenne pepper) to suit your preferred level of spiciness.
Marinate the chicken for a longer period, such as overnight, to enhance the flavors.
Use a slotted spoon to remove excess oil from the dish if desired.
Serve the Bolivian Picante de Pollo Recipes with a squeeze of fresh lime juice for a tangy twist.
Garnish with fresh cilantro or parsley for added freshness and color.
Double the recipe if serving a larger group or to have leftovers for future meals.
Side Dishes and Desserts For the the Bolivian Picante de Pollo Recipe
a. Steamed white rice
b. Quinoa salad
c. Avocado salad
d. Roasted vegetables
e. Cornbread
f. Plantains
g. Cucumber and tomato salad
How To Serve the Bolivian Picante de Pollo Recipe
a. Ladle the hot Bolivian Picante de Pollo Recipes into individual serving bowls or plates.
b. Serve alongside cooked long grain white rice.
c. Garnish with fresh cilantro or parsley, if desired.
d. Place the optional side dishes on the table for guests to choose from.
e. Serve with warm tortillas or bread for dipping and scooping.
f. Enjoy the flavors and textures of this hearty and spicy Bolivian dish.
g. Store any remaining leftovers following the storage instructions provided.
Dietary Substitution For the Bolivian Picante de Pollo Recipe
1. Vegan Options: For the Bolivian Picante de Pollo Recipe
a. Substitute the chicken with tofu or tempeh.
b. Use vegetable broth instead of chicken broth.
c. Replace the cubes of chicken broth with vegetable broth cubes.
d. Omit the fresh locoto or chili pepper and ají if desired.
e. Use plant-based oil, such as olive oil, instead of vegetable oil.
f. Replace the chicken broth with vegetable broth for a fully vegan version.
g. Serve with quinoa or another grain of choice instead of white rice.
2. Gluten-Free Options:
a. Ensure all ingredients, including the spices and broth, are certified gluten-free.
b. Use gluten-free vegetable broth or cubes instead of chicken broth.
c. Substitute regular soy sauce with gluten-free tamari or coconut aminos.
d. Choose gluten-free flour for thickening if required for the Bolivian Picante de Pollo Recipe.
e. Serve with gluten-free grains, such as quinoa or rice, instead of white rice.
f. Check the label of ají and ground cayenne pepper to ensure they are gluten-free.
g. Use gluten-free cornstarch or arrowroot powder for thickening, if needed.
3. Vegetarian Options: For the Bolivian Picante de Pollo Recipe
a. Replace the chicken with vegetarian chicken substitutes or meat alternatives.
b. Use vegetable broth instead of chicken broth.
c. Replace the cubes of chicken broth with vegetable broth cubes.
d. Omit the chicken entirely and add extra vegetables like mushrooms or zucchini.
e. Serve with quinoa or another grain of choice instead of white rice.
f. Check labels to ensure any added seasonings or sauces are vegetarian-friendly.
g. Use olive oil or another vegetable-based oil instead of chicken broth.
4. Mediterranean Diet Options:
a. Use extra virgin olive oil instead of vegetable oil.
b. Include additional Mediterranean herbs like thyme, rosemary, or basil.
c. Serve with a side of Greek salad with feta cheese and olives.
d. Add artichoke hearts for a Mediterranean twist to the Bolivian Picante de Pollo Recipe.
e. Serve with a side of whole grain couscous or bulgur instead of white rice.
f. Include roasted red peppers for added flavor.
g. Garnish with fresh parsley or mint for a refreshing touch.
5. Keto Diet Options: For the Bolivian Picante de Pollo Recipe
a. Use olive oil or avocado oil instead of vegetable oil.
b. Increase the amount of bell peppers and other non-starchy vegetables.
c. Omit the white potatoes or substitute with cauliflower florets.
d. Use low-sodium chicken broth or make your own to control the carb content.
e. Replace the peas with low-carb vegetables like green beans or broccoli.
f. Serve with cauliflower rice instead of long grain white rice.
g. Use low-carb seasonings and spices, avoiding added sugars or fillers.
6. Heart Healthy Diet Options:
a. Use olive oil instead of vegetable oil for its heart-healthy benefits.
b. Choose low-sodium chicken broth or make your own to control the sodium content.
c. Remove the skin from the chicken to reduce saturated fat in the Bolivian Picante de Pollo Recipe.
d. Add extra vegetables like spinach or kale for added nutrients.
e. Serve with brown rice instead of white rice for added fiber.
f. Use fresh herbs like thyme and rosemary to add flavor without excessive salt.
g. Opt for low-sodium or salt-free seasonings to control sodium intake.
7. Paleo Options: For the Bolivian Picante de Pollo Recipe
a. Replace the vegetable oil with coconut oil or ghee.
b. Substitute the potatoes with sweet potatoes.
c. Omit the peas or replace with diced carrots for added color and texture.
d. Use homemade bone broth or low-sodium chicken broth.
e. Add extra bell peppers or other non-starchy vegetables.
f. Season with paleo-friendly spices like turmeric and paprika.
g. Serve with cauliflower rice instead of long grain white rice.
8. Low Carb Options:
a. Use avocado oil or coconut oil instead of vegetable oil.
b. Increase the amount of bell peppers and other non-starchy vegetables.
c. Omit the white potatoes or substitute with cauliflower florets in the Bolivian Picante de Pollo Recipe.
d. Use low-sodium chicken broth or make your own to control the carb content.
e. Replace the peas with low-carb vegetables like green beans or broccoli.
f. Serve with cauliflower rice instead of long grain white rice.
g. Use low-carb seasonings and spices, avoiding added sugars or fillers.
9. Whole30 Options: For the Bolivian Picante de Pollo Recipe
a. Use compliant cooking fats like ghee or olive oil.
b. Check the labels of broth and ají to ensure they meet Whole30 guidelines.
c. Omit the white potatoes or replace with roasted sweet potatoes.
d. Use compliant chicken broth or make your own.
e. Replace the peas with compliant vegetables like snap peas or green beans.
f. Serve with cauliflower rice or roasted cauliflower instead of white rice.
g. Check spice blends for additives or non-compliant ingredients.
10. Weight Watchers Options:
a. Use cooking spray instead of vegetable oil to reduce points.
b. Choose lean chicken cuts to reduce points for the Bolivian Picante de Pollo Recipe.
c. Use reduced-sodium chicken broth or make your own to control points.
d. Replace white potatoes with cubed zucchini or other low-point vegetables.
e. Replace the peas with a zero-point vegetable like snap peas or spinach.
f. Serve with cauliflower rice to reduce points compared to white rice.
g. Use zero-point seasonings and spices to add flavor without adding points.
11. Low Fat Options: For the Bolivian Picante de Pollo Recipe
a. Use cooking spray or a small amount of vegetable oil to reduce fat content.
b. Choose lean chicken cuts and remove the skin to reduce fat.
c. Use low-fat chicken broth or make your own to control fat content.
d. Replace white potatoes with steamed or roasted butternut squash.
e. Replace the peas with diced zucchini or green beans for a lower-fat option.
f. Serve with steamed or sautéed cauliflower rice instead of white rice.
g. Use herbs and spices to add flavor without adding extra fat.
12. Vegetable Variations:
a. Replace the chicken with extra vegetables like mushrooms or tofu.
b. Use vegetable broth instead of chicken broth in the Bolivian Picante de Pollo Recipe.
c. Add additional vegetables like carrots or celery for more variety.
d. Omit the peas or replace with a different vegetable of choice.
e. Serve with quinoa or another grain of choice instead of white rice.
f. Include roasted or grilled vegetables as a side dish.
g. Use olive oil or another vegetable-based oil instead of chicken broth.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Bolivian Picante de Pollo Recipe
What is Bolivian Picante de Pollo Recipes?
The Bolivian Picante de Pollo Recipes is a traditional Bolivian dish made with chicken, tomatoes, red bell peppers, onions, garlic, and a variety of spices. It is a flavorful and spicy stew-like dish that offers a taste of Bolivian cuisine.
What are the key ingredients in Bolivian Picante de Pollo Recipes?
The key ingredients in Bolivian Picante de Pollo Recipes include chicken (divided into parts), tomatoes, red bell peppers, onions, garlic, ají (or ground cayenne pepper), fresh locoto or chili pepper, green peas, chicken broth, vegetable oil, ground cumin, crumbled oregano, ground black pepper, salt, white potatoes, and long grain white rice.
How spicy is Bolivian Picante de Pollo Recipes?
Bolivian Picante de Pollo Recipes is known for its spicy flavor. The level of spiciness can be adjusted by controlling the amount of ají (or ground cayenne pepper) and fresh locoto or chili pepper used in the recipe. It is recommended to taste and adjust the spiciness according to personal preferences.
Can Bolivian Picante de Pollo Recipes be made vegetarian or vegan?
Yes, Bolivian Picante de Pollo Recipes can be modified to suit vegetarian or vegan diets. For vegetarian options, the chicken can be replaced with meat alternatives or tofu. Vegetable broth can be used instead of chicken broth. For vegan options, additional substitutions can be made, such as using plant-based oil and omitting animal products.
What are some serving suggestions for Bolivian Picante de Pollo Recipes?
Bolivian Picante de Pollo Recipes is often served with cooked long grain white rice. It can also be accompanied by a variety of side dishes, such as steamed vegetables, roasted potatoes, or a fresh salad. Garnishing the dish with fresh herbs like cilantro or parsley adds a vibrant touch.
Final Thoughts
Bolivian Picante de Pollo Recipes is a delicious and vibrant dish that showcases the flavors of Bolivian cuisine. With a combination of tender chicken, tomatoes, red bell peppers, onions, garlic, and a variety of spices, it offers a tantalizing taste experience. The dish can be adjusted to suit different dietary needs, with options for vegetarians, vegans, and those following gluten-free or low-carb diets.
One of the standout features of Bolivian Picante de Pollo Recipes is its versatility. It can be served as a hearty main course alongside white rice, which complements the flavors and adds a comforting element. Additionally, the dish can be accompanied by a range of side dishes such as steamed vegetables, roasted potatoes, or a crisp salad, allowing for customization and personal preferences.
In terms of potential health benefits, Bolivian Picante de Pollo Recipes offers a good source of protein from the chicken. The inclusion of various vegetables like tomatoes, red bell peppers, and onions provides essential vitamins and minerals. The spice components, such as ají and cayenne pepper, can offer potential benefits like boosting metabolism and providing anti-inflammatory properties.
With its bold flavors, adaptability, and potential nutritional advantages, Bolivian Picante de Pollo Recipes is a dish worth exploring. Whether you’re seeking a satisfying meal or want to delve into Bolivian culinary traditions, this recipe offers a delightful experience for the taste buds. Remember to adjust the spice level and ingredients according to your preferences and dietary needs, and enjoy the diverse and vibrant flavors of Bolivian cuisine.
Bolivian Picante de Pollo Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- knife
- Mixing spoon or spatula
- Measuring cups and spoons
- Serving bowls or plates
- Storage containers for leftovers
Ingredients
- 4 pounds chicken divided into parts
- 1 cup vegetable oil
- 4 tomatoes chopped
- 2 red bell peppers cut into strips
- ½ cup ají or ground cayenne pepper
- 1 cup chili pepper finely chopped fresh locoto or chili
- 6 onions chopped
- 6 cloves garlic
- 2 cups green peas peeled
- 6 cups chicken broth
- 2 cubes chicken broth or vegetable broth
- 4 tablespoons vegetable oil
- 2 teaspoons cumin ground
- 2 teaspoons oregano crumbled
- 1 teaspoon ground black pepper
- Salt to taste
- 9 potatoes white
- rice cooked Long grain white
Instructions
Start by preparing the chicken:
- a. Rinse the 4 pounds of chicken parts under cold water and pat them dry with paper towels.
- b. Season the chicken with salt, ground black pepper, 2 teaspoons of ground cumin, and 2 teaspoons of crumbled oregano.
- c. Set the seasoned chicken aside to marinate for about 15 minutes.
In a large pot or Dutch oven, heat 4 tablespoons of vegetable oil over medium heat.
- a. Add the 6 chopped onions and sauté until they turn translucent.
- b. Crush and mince the 6 cloves of garlic and add them to the pot, stirring for about 1 minute until fragrant.
Add the marinated chicken to the pot and cook until browned on all sides.
- a. Stir occasionally to ensure even browning.
- b. This process may take about 10-12 minutes.
Once the chicken is browned, add 4 tomatoes (chopped) and 2 large red bell peppers (cut into strips).
- a. Stir well to combine the ingredients and cook for an additional 5 minutes.
Add 1 cup of finely chopped fresh locoto or chili pepper and ½ cup of ají (or ground cayenne pepper) to the pot.
- a. Adjust the amount of ají according to your desired level of spiciness.
- b. Stir the ingredients together and cook for 2-3 minutes to allow the flavors to meld.
Pour in 6 cups of chicken broth and add 2 cubes of chicken broth (or vegetable broth) for added flavor.
- a. Stir well to combine all the ingredients.
- b. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the dish for about 30 minutes, or until the chicken is cooked through and tender.
- a. During this time, you can peel and dice the 9 white potatoes into bite-sized pieces.
After 30 minutes of simmering, add the diced potatoes and 2 cups of peeled green peas to the pot.
- a. Stir gently to incorporate the potatoes and peas into the stew.
- b. Cover the pot again and continue cooking for an additional 20-25 minutes until the potatoes are tender.
Taste the stew and adjust the seasoning with salt, if needed.
- a. Add salt gradually, tasting after each addition to achieve the desired flavor.
The Bolivian Picante de Pollo Recipes is now ready to be served.
- a. Serve the stew hot alongside cooked long grain white rice.
