Bolivian Spicy Chicken Recipe is a flavorful dish that brings together various ingredients to create a tasty and satisfying meal. The recipe includes chicken parts, frozen peas, Peruvian seasoning, white onion, Roma plum tomatoes, locoto or habanero chili pepper, crushed red pepper flakes, red bell peppers, green peas, fresh cilantro, ground cumin, dried oregano, freshly ground black pepper, fine sea salt, roasted garlic, corn oil, chicken broth, and breadcrumbs or panko.
The Bolivian Spicy Chicken Recipe is known for its robust flavors and spiciness. The combination of Peruvian seasoning, chili pepper, and red pepper flakes adds a kick to the dish. The aromatic herbs like cilantro, cumin, and oregano enhance the overall taste and aroma of the chicken. The recipe also incorporates roasted garlic, which adds a depth of flavor.
Want more ideas for Your Recipe Box?
A lot of great options are in these posts!
25 Unbelievable Bolivian Food Traditions & Recipes
This recipe is versatile and can be customized according to personal preferences. The use of different chili peppers can adjust the level of spiciness. Additionally, you can vary the vegetables and herbs used, such as adding bell peppers, peas, and onions, to enhance the dish’s texture and taste.
In terms of nutrition, the Bolivian Spicy Chicken Recipe offers several health benefits. Chicken is a good source of lean protein, which is essential for muscle growth and repair. The inclusion of vegetables like peas, tomatoes, and bell peppers provides important vitamins and minerals. Moreover, herbs like cilantro and spices like cumin and red pepper flakes can have antioxidant and anti-inflammatory properties.
You May Want to Join The World Recipes With Our Big Escape
Share your own recipes in our Facebook Group. Find recipes from all over the world. Learn more about International Cuisine and how you can surprise your family with new and exciting foods from all over the world.
For More Photos Visit Our Instagram at World Recipes Daily
It’s important to note that the cooking instructions and precise measurements of the ingredients are not provided here. However, this versatile recipe can be prepared in various ways, including grilling, baking, or sautéing the chicken with the flavorful ingredients.
Overall, the Bolivian Spicy Chicken Recipe is a delicious and nutritious dish that combines bold flavors, versatility, and potential health benefits. Whether you enjoy spicy food or want to explore new culinary experiences, this recipe is worth trying.
How To Make Our Bolivian Spicy Chicken Recipe
Ingredients (8 Servings)
3 lbs chicken parts
1 (10 ounce) packages frozen peas, thawed
1/4 cup Aji-no-moto (Peruvian seasoning)
2 cups of white onion, cut into small strips
1 cup peeled and finely chopped Roma plum tomatoes
1 fresh locoto or habanero chili pepper
1 teaspoon crushed red pepper flakes
4 red bell peppers, cut into 1/4-inch strips
1 cup green peas
2 cups finely chopped fresh cilantro
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp freshly ground black pepper
1 Tbsp freshly ground fine sea salt
1 large garlic clove, peeled, fine chopped and roasted
4 Tbsp pure corn oil
4 cups chicken broth
1/2 cup breadcrumbs or panko
Instructions
1. Prepare the Chicken.
a. Rinse the chicken parts under cold water.
b. Pat them dry with paper towels.
c. Season the chicken evenly with freshly ground fine sea salt and freshly ground black pepper.
2. Sear the Chicken.
a. Heat pure corn oil in a large skillet or Dutch oven over medium-high heat.
b. Add the chicken parts in batches, ensuring they are not overcrowded.
c. Sear the chicken on all sides until golden brown.
d. Remove the seared chicken from the skillet and set it aside.
3. Sauté the Aromatics.
a. In the same skillet, add the finely chopped white onions.
b. Sauté the onions until they become translucent and slightly caramelized.
c. Add the peeled and finely chopped Roma plum tomatoes, stirring them with the onions.
d. Cook for a few minutes until the tomatoes begin to break down and release their juices.
4. Add the Spices and Herbs.
a. Stir in the Aji-no-moto (Peruvian seasoning), ground cumin, and dried oregano.
b. Add the crushed red pepper flakes for extra heat, if desired.
c. Mix in the finely chopped fresh cilantro, reserving some for garnish.
5. Incorporate the Peppers and Peas.
a. Add the cut red bell peppers and thawed frozen peas to the skillet.
b. Stir them into the aromatic mixture, coating them evenly.
c. Cook for a few minutes until the peppers and peas are slightly tender.
6. Return the Chicken.
a. Place the seared chicken back into the skillet with the vegetables.
b. Pour in the chicken broth to partially cover the chicken.
c. Bring the liquid to a boil, then reduce the heat to low.
7. Simmer and Cook.
a. Cover the skillet and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
b. Occasionally check and stir the chicken, ensuring it cooks evenly and absorbs the flavors.
8. Finish and Serve.
a. Once the chicken is fully cooked, remove it from the heat.
b. Sprinkle breadcrumbs or panko over the chicken to create a crispy topping.
c. Garnish with reserved fresh cilantro.
d. Serve the Bolivian Spicy Chicken hot with steamed rice or warm tortillas.
Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Pots, Pan and Cooking Equipment Needed for the Bolivian Spicy Chicken Recipe
Large skillet or Dutch oven
Cutting board
Knife
Mixing spoon or spatula
Measuring cups and spoons
Serving dish or platter
Storage container for leftovers
Best Way to Store Leftovers From the Bolivian Spicy Chicken Recipe
a. Transfer any leftover Bolivian Spicy Chicken to an airtight container.
b. Ensure the container is made of food-grade material, such as glass or BPA-free plastic.
c. Label the container with the date to track freshness.
d. Store the leftovers in the refrigerator to keep them fresh.
e. Consume the leftovers within 3-4 days for optimal taste and safety.
Tips and Tricks For Easier Creation
Marinate the chicken overnight for more flavorful results.
Adjust the spiciness by adding or reducing the amount of chili pepper and red pepper flakes.
For a smoky twist, grill the chicken parts instead of searing them.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Garnish the finished dish with a squeeze of fresh lime juice for added tanginess.
Pair the Bolivian Spicy Chicken with a cooling yogurt-based sauce or salsa for contrast.
Serve the dish with a side of warm tortillas for a complete meal.
Side Dishes and Desserts For the Bolivian Spicy Chicken Recipe
Steamed white rice
Quinoa salad with roasted vegetables
Grilled corn on the cob
Avocado and tomato salad
Sweet plantains
Black bean soup
Cucumber and red onion salad
How To Serve the Bolivian Spicy Chicken Recipe
a. Arrange the Bolivian Spicy Chicken on a serving dish or platter.
b. Garnish with fresh cilantro leaves for an appealing presentation.
c. Serve the dish hot to preserve its flavors.
d. Provide additional lime wedges on the side for those who prefer an extra citrusy taste.
e. Offer warm tortillas or steamed rice as a base for the chicken.
f. Encourage guests to customize their plates by adding side dishes and condiments according to their preferences.
Dietary Substitution For the Bolivian Spicy Chicken Recipe
1. Vegan Options:
a. Substitute chicken parts with 3 lbs of plant-based chicken substitute.
b. Replace chicken broth with vegetable broth in the Bolivian Spicy Chicken Recipe.
c. Use 3 lbs of tofu or tempeh instead of chicken parts.
d. Swap Aji-no-moto with Peruvian-inspired vegan seasoning blend.
e. Replace garlic with roasted garlic-flavored olive oil.
f. Use vegetable oil instead of corn oil.
g. Omit breadcrumbs or use gluten-free breadcrumbs for topping.
2. Gluten-Free Options: For the Bolivian Spicy Chicken Recipe
a. Ensure the Aji-no-moto seasoning is gluten-free or use a gluten-free seasoning blend.
b. Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
c. Use tamari or gluten-free soy sauce as a replacement for Aji-no-moto.
d. Check the chicken broth for gluten-free certification or use homemade gluten-free chicken broth.
e. Ensure all spices and herbs used are gluten-free.
f. Verify that the plant-based chicken substitute, if used, is gluten-free.
g. Confirm that all other ingredients used are gluten-free, including vegetables and canned goods.
3. Vegetarian Options:
a. Replace chicken parts with 3 lbs of vegetarian chicken substitute or soy chunks.
b. Use vegetable broth instead of chicken broth.
c. Substitute Aji-no-moto with a vegetarian Peruvian seasoning blend.
d. Swap garlic with roasted garlic-flavored olive oil.
e. Use vegetable oil instead of corn oil in the Bolivian Spicy Chicken Recipe.
f. Replace chicken broth with vegetable broth.
g. Omit breadcrumbs or use vegetarian-friendly breadcrumbs for topping.
4. Mediterranean Diet Options: For the Bolivian Spicy Chicken Recipe
a. Replace Aji-no-moto with a Mediterranean herb seasoning blend.
b. Use olive oil instead of corn oil.
c. Add sliced Kalamata olives for a salty and tangy flavor.
d. Incorporate 2 cups of artichoke hearts for a Mediterranean twist.
e. Use vegetable broth or homemade chicken broth with reduced sodium.
f. Replace breadcrumbs with almond meal or crushed almonds.
g. Sprinkle crumbled feta cheese on top as a garnish.
5. Keto Diet Options:
a. Replace peas and green peas with low-carb vegetables like broccoli or asparagus.
b. Use cauliflower rice instead of white rice for the Bolivian Spicy Chicken Recipe.
c. Replace tomatoes with sun-dried tomatoes for concentrated flavor.
d. Omit breadcrumbs or use almond flour instead.
e. Use olive oil instead of corn oil.
f. Swap frozen peas with sautéed zucchini or green beans.
g. Check the Peruvian seasoning for any added sugars or hidden carbs.
6. Heart Healthy Diet Options: For the Bolivian Spicy Chicken Recipe
a. Substitute chicken parts with skinless chicken breast or lean turkey breast.
b. Use low-sodium chicken broth or homemade chicken broth without added salt.
c. Replace Aji-no-moto with a heart-healthy spice blend like turmeric, cumin, and paprika.
d. Use olive oil instead of corn oil.
e. Add additional vegetables like spinach or kale for added nutrition.
f. Top with toasted whole wheat breadcrumbs or crushed whole wheat crackers.
g. Use fresh herbs like parsley or basil for added flavor instead of dried oregano.
7. Paleo Options:
a. Replace frozen peas and green peas with Paleo-approved vegetables like snap peas or sugar snap peas.
b. Substitute corn oil with coconut oil or avocado oil.
c. Use homemade chicken broth or a Paleo-friendly store-bought broth.
d. Swap Aji-no-moto with a Paleo Peruvian seasoning blend preparing the Bolivian Spicy Chicken Recipe.
e. Replace breadcrumbs with almond flour or crushed almonds.
f. f. Add sliced avocado as a topping instead of breadcrumbs for added texture.
g. Use cauliflower rice instead of white rice for a Paleo-friendly alternative.
8. Low Carb Options: For the Bolivian Spicy Chicken Recipe
a. Replace peas and green peas with low-carb vegetables like broccoli, cauliflower, or green beans.
b. Use cauliflower rice instead of white rice.
c. Substitute Aji-no-moto with a low-carb Peruvian seasoning blend.
d. Use almond flour or crushed pork rinds instead of breadcrumbs.
e. Replace onion with sliced leeks or shallots for a lower carb option.
f. Use avocado oil or olive oil instead of corn oil.
g. Check the chicken broth for any added sugars or hidden carbs.
9. Whole 30 Options:
a. Use compliant Peruvian seasoning blend instead of Aji-no-moto.
b. Replace breadcrumbs with almond flour or crushed nuts.
c. Substitute peas and green peas with Whole30-approved vegetables like snap peas or sugar snap peas.
d. Use homemade chicken broth or a Whole30-compliant store-bought broth.
e. Replace onion with sliced green onions for a Whole30-friendly option.
f. Use ghee or coconut oil instead of corn oil with the Bolivian Spicy Chicken Recipe.
g. Add chopped fresh herbs like parsley, cilantro, or basil for added flavor.
10. Weight Watchers Options: For the Bolivian Spicy Chicken Recipe
a. Use skinless chicken breast instead of chicken parts to reduce points.
b. Replace peas and green peas with zero-point vegetables like zucchini or broccoli.
c. Use a low-sodium chicken broth to reduce points.
d. Substitute Aji-no-moto with a low-sodium seasoning blend.
e. Omit breadcrumbs or use whole wheat breadcrumbs sparingly to save points.
f. Use cooking spray instead of corn oil to reduce points.
g. Add grated lemon zest for a burst of flavor without additional points.
11. Low Fat Options:
a. Use skinless chicken breast instead of chicken parts to reduce fat content.
b. Replace corn oil with a non-stick cooking spray to eliminate added fats.
c. Use low-sodium chicken broth or vegetable broth to reduce fat content.
d. Substitute Aji-no-moto with a low-fat Peruvian seasoning blend to the Bolivian Spicy Chicken Recipe.
e. Omit breadcrumbs or use a sprinkle of nutritional yeast for a low-fat alternative.
f. Steam or lightly sauté the vegetables instead of using oil for a lower fat option.
g. Use fresh herbs and spices to enhance flavor without adding fat.
12. Vegetable Variations: For the Bolivian Spicy Chicken Recipe
a. Replace chicken parts with extra-firm tofu or tempeh for a vegetarian version.
b. Use vegetable broth instead of chicken broth.
c. Add extra sliced bell peppers and omit the chicken for a colorful vegetable stir-fry.
d. Replace peas and green peas with additional vegetables like carrots, snap peas, or corn.
e. Use roasted eggplant or zucchini slices as a meaty replacement.
f. Replace Aji-no-moto with a vegetable seasoning blend for added flavor.
g. Experiment with different vegetable combinations like broccoli, cauliflower, and mushrooms.
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 Spicy Chicken Recipe
What is the recipe for the Bolivian Spicy Chicken?
The Bolivian Spicy Chicken Recipe includes 3 lbs of chicken parts, 1 package of frozen peas, Aji-no-moto seasoning, white onion, Roma plum tomatoes, locoto or habanero chili pepper, crushed red pepper flakes, red bell peppers, green peas, cilantro, ground cumin, dried oregano, black pepper, sea salt, roasted garlic, corn oil, chicken broth, and breadcrumbs or panko.
How many servings does the Bolivian Spicy Chicken Recipe make?
The Bolivian Spicy Chicken Recipe serves 8 people.
Can the Bolivian Spicy Chicken Recipe be made vegan?
Yes, the Bolivian Spicy Chicken Recipe can be made vegan by substituting the chicken parts with plant-based chicken substitute, using vegetable broth instead of chicken broth, and choosing vegan alternatives for Aji-no-moto, garlic, and breadcrumbs.
Are there gluten-free options for the Bolivian Spicy Chicken Recipe?
Absolutely, you can make the Bolivian Spicy Chicken Recipe gluten-free by ensuring the ingredients used, such as Aji-no-moto, breadcrumbs, and chicken broth, are gluten-free or using suitable substitutes like gluten-free seasoning blends and breadcrumbs.
Can the Bolivian Spicy Chicken Recipe be adapted to fit a low-carb diet?
Yes, the Bolivian Spicy Chicken Recipe can be adjusted for a low-carb diet by replacing high-carb ingredients like peas and green peas with low-carb vegetables, using cauliflower rice instead of white rice, and choosing low-carb seasoning options and oil substitutes.
Final Thoughts
The Bolivian Spicy Chicken Recipe is a delicious and vibrant dish that brings together the flavors of Bolivia. With tender chicken parts, a blend of aromatic spices like Aji-no-moto, ground cumin, and dried oregano, and a kick of heat from crushed red pepper flakes and locoto or habanero chili pepper, this recipe delivers a bold and spicy taste. The combination of white onion, Roma plum tomatoes, and red bell peppers adds a delightful sweetness and adds to the dish’s visual appeal.
One of the great aspects of the Bolivian Spicy Chicken Recipe is its versatility. While traditionally served with peas and green peas, you can easily customize it by incorporating other vegetables like broccoli, snap peas, or even artichoke hearts. This adaptability allows you to cater to different dietary preferences or use ingredients that are in season.
In terms of potential health benefits, the Bolivian Spicy Chicken Recipe offers a good source of lean protein from the chicken parts. It also incorporates a variety of herbs and spices known for their antioxidant and anti-inflammatory properties. Additionally, by making simple substitutions like using vegetable broth instead of chicken broth or opting for gluten-free breadcrumbs, the recipe can be modified to fit specific dietary needs.
Overall, the Bolivian Spicy Chicken Recipe is a flavorful and versatile dish that brings the vibrant tastes of Bolivia to your table. Its unique blend of spices, colorful vegetables, and tender chicken creates a satisfying meal that can be enjoyed by a diverse range of people.
Bolivian Spicy Chicken Recipe
Equipment
- Large skillet or Dutch oven
- Cutting board
- knife
- Mixing spoon or spatula
- Measuring cups and spoons
- Serving dish or platter
- Storage container for leftovers
Ingredients
- 3 lbs chicken
- 10 oz frozen peas,
- 1/4 cup Aji-no-moto Peruvian seasoning
- 2 cups onion white cut into small strips
- 1 cup tomatoes plum type peeled and finely chopped Roma
- 1 habanero chili pepper
- 1 teaspoon red pepper flakes crushed
- 4 red bell peppers cut into 1/4-inch strips
- 2 cups fresh cilantro finely chopped
- 1/2 tsp cumin ground
- 1 tsp oregano dried
- 1 tsp black pepper freshly ground
- 1 Tbsp sea salt freshly ground
- 1 garlic clove large peeled, fine chopped and roasted
- 4 Tbsp corn oil
- 4 cups chicken broth
- 1/2 cup panko
Instructions
Prepare the Chicken.
- a. Rinse the chicken parts under cold water.
- b. Pat them dry with paper towels.
- c. Season the chicken evenly with freshly ground fine sea salt and freshly ground black pepper.
Sear the Chicken.
- a. Heat pure corn oil in a large skillet or Dutch oven over medium-high heat.
- b. Add the chicken parts in batches, ensuring they are not overcrowded.
- c. Sear the chicken on all sides until golden brown.
- d. Remove the seared chicken from the skillet and set it aside.
Sauté the Aromatics.
- a. In the same skillet, add the finely chopped white onions.
- b. Sauté the onions until they become translucent and slightly caramelized.
- c. Add the peeled and finely chopped Roma plum tomatoes, stirring them with the onions.
- d. Cook for a few minutes until the tomatoes begin to break down and release their juices.
Add the Spices and Herbs.
- a. Stir in the Aji-no-moto (Peruvian seasoning), ground cumin, and dried oregano.
- b. Add the crushed red pepper flakes for extra heat, if desired.
- c. Mix in the finely chopped fresh cilantro, reserving some for garnish.
Incorporate the Peppers and Peas.
- a. Add the cut red bell peppers and thawed frozen peas to the skillet.
- b. Stir them into the aromatic mixture, coating them evenly.
- c. Cook for a few minutes until the peppers and peas are slightly tender.
Return the Chicken.
- a. Place the seared chicken back into the skillet with the vegetables.
- b. Pour in the chicken broth to partially cover the chicken.
- c. Bring the liquid to a boil, then reduce the heat to low.
Simmer and Cook.
- a. Cover the skillet and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- b. Occasionally check and stir the chicken, ensuring it cooks evenly and absorbs the flavors.
Finish and Serve.
- a. Once the chicken is fully cooked, remove it from the heat.
- b. Sprinkle breadcrumbs or panko over the chicken to create a crispy topping.
- c. Garnish with reserved fresh cilantro.
- d. Serve the Bolivian Spicy Chicken hot with steamed rice or warm tortillas.
