Last updated on October 16th, 2023 at 12:03 am
Bolivian Picana Recipes are a traditional dish from Bolivia that is enjoyed by many people. It is a flavorful and nutritious recipe that has been passed down through generations. The recipe consists of various ingredients that come together to create a delicious and hearty meal.
The flavors of Bolivian Picana Recipes are rich and diverse. The dish typically includes meat, such as beef or lamb, along with vegetables like potatoes, carrots, and peas. These ingredients are cooked together in a savory broth that is flavored with spices like garlic, cumin, and oregano. The result is a hearty and flavorful soup-like dish that is sure to satisfy your taste buds.
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One of the great things about Bolivian Picana Recipes is its versatility. While the traditional recipe calls for specific ingredients, you can also customize it to your liking. You can add different vegetables or spices to suit your taste preferences. This allows you to experiment and create your own unique version of the dish.
In addition to its delicious flavors, Bolivian Picana Recipes also offer some nutritional benefits. The dish is packed with protein from the meat and vitamins from the vegetables. It is also a good source of carbohydrates from the potatoes, which provide energy for your body. Furthermore, the spices used in the recipe, such as garlic and cumin, have been associated with various health benefits.
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Overall, Bolivian Picana Recipes are a wonderful option if you are looking for a flavorful and nutritious meal. The dish offers a variety of flavors, can be customized to your liking, and provides essential nutrients. Whether you are cooking for yourself or sharing it with others, Bolivian Picana Recipes are sure to be a hit. Give it a try and enjoy this traditional Bolivian dish!
How To Make Our Bolivian Picana Recipe
Ingredients (8 Servings)
1 medium-sized chicken
3 pounds of beef
1 lamb shoulder
5 large potatoes
6 ozs of pumpkin
2 sprigs of parsley and celery
3 bay leaves
4 green chili peppers
1 1/2 cups of wine
1.33 cups of beer
3/4 teaspoon of whole white peppercorns
3 tablespoons of whole red pepper
1 teaspoon of ground oregano
1 teaspoons of anise
1 tablespoons of sugar
Salt to taste
1 sprig of mint
a. Clean and wash the medium-sized chicken thoroughly.
b. Cut the beef into bite-sized cubes.
c. Season the lamb shoulder with salt and set it aside.
d. Peel and dice the large potatoes.
e. Peel and cube the pumpkin.
f. Peel and slice the carrots.
g. Peel and dice the turnip.
h. Chop the parsley and celery sprigs finely.
i. Remove the stems and seeds from the green chili peppers and slice them.
j. Peel and finely chop the onion.
k. Measure 1 1/2 cups of wine and set it aside.
l. Measure 1.33 cups of beer and set it aside.
m. Crush the whole white peppercorns lightly.
n. Grind the whole red pepper into a powder.
o. Measure 1 teaspoon of ground oregano.
p. Measure 1 teaspoon of anise.
q. Measure 1 tablespoon of sugar.
r. Rinse the sprig of mint.
a. In a large pot, add water and bring it to a boil.
b. Add the chicken, beef cubes, and seasoned lamb shoulder to the pot.
c. Add the diced potatoes, cubed pumpkin, sliced carrots, diced turnip, chopped parsley and celery, bay leaves, sliced green chili peppers, and chopped onion to the pot.
d. Pour in the measured wine and beer.
e. Add the lightly crushed white peppercorns, ground red pepper, ground oregano, anise, and sugar to the pot.
f. Stir all the ingredients well to combine.
g. Bring the pot to a boil and then reduce the heat to simmer.
h. Cover the pot and let it simmer for about 2 hours or until the meat is tender.
i. Occasionally skim off any impurities that rise to the surface.
j. Taste the broth and adjust the seasoning with salt if needed.
k. Add the rinsed sprig of mint to the pot and continue simmering for an additional 10 minutes.
l. Remove the pot from heat and discard the sprig of mint and bay leaves.
Prep Time: 30 minutes
Cooking Time: 2 hours 10 minutes
Note: The estimated prep time does not include time for ingredient preparation (e.g., peeling, chopping, measuring). The estimated cooking time includes the simmering period but may vary depending on the tenderness of the meat.
Pots, Pan and Cooking Equipment Needed for the Bolivian Picana Recipe
Large pot for cooking the soup
Cutting board and knife for ingredient preparation
Measuring cups and spoons
Ladle or large spoon for serving
Tongs for handling meat
Skimmer or slotted spoon for removing impurities
Best Way to Store Leftovers From the the Bolivian Picana Recipe
a. Allow the Bolivian Picana to cool completely before storing.
b. Transfer the leftover soup to an airtight container.
c. Use a container with a tight-fitting lid to maintain freshness.
d. Label the container with the date to keep track of freshness.
e. Store the leftovers in the refrigerator for up to 3-4 days.
Tips and Tricks For Easier Creation
Season the meat overnight for enhanced flavor.
Use a pressure cooker to reduce cooking time.
Cut the vegetables into similar-sized pieces for even cooking.
Skim off excess fat during the cooking process for a healthier dish.
Add a squeeze of lemon or lime juice for a tangy twist.
Garnish with fresh herbs like cilantro for added freshness.
Side Dishes and Desserts For the the Bolivian Picana Recipe
a. Rice pilaf
b. Quinoa salad
d. Steamed vegetables
e. Avocado salad
f. Fried plantains
g. Cheese and corn empanadas
How To Serve the Bolivian Picana Recipe
a. Ladle the hot soup into individual bowls.
b. Make sure each bowl contains a generous portion of meat and vegetables.
c. Serve with a side of rice or bread for a complete meal.
d. Garnish with fresh herbs, such as parsley or cilantro, for added visual appeal.
e. Accompany with a slice of lemon or lime for squeezing over the soup.
f. Serve hot and enjoy the flavors and aromas of the Bolivian Picana.
Dietary Substitution For the Bolivian Picana Recipe
1. Vegan Options:
a. Substitute the chicken with plant-based protein such as tofu or tempeh.
b. Replace the beef with seitan or textured vegetable protein (TVP).
c. Use vegetable broth instead of chicken broth in the Bolivian Picana Recipe.
d. Omit the lamb shoulder and increase the quantity of vegetables for a hearty vegan soup.
e. Use plant-based milk or creamer as a substitute for dairy products (if any are used).
f. Replace honey with maple syrup or agave nectar as a sweetener (if required).
g. Use vegan-friendly wine and beer, ensuring they are free from animal-derived additives.
2. Gluten-Free Options: For the Bolivian Picana Recipe
a. Ensure all ingredients, including spices, are certified gluten-free.
b. Substitute regular beer with gluten-free beer or gluten-free stock.
c. Use gluten-free soy sauce or tamari instead of regular soy sauce.
d. Replace flour or thickeners with gluten-free alternatives like cornstarch or tapioca starch.
e. Choose gluten-free bread or crackers for serving alongside the soup.
f. Check the labels of pre-packaged ingredients for gluten-containing additives.
g. Be cautious of cross-contamination during preparation and cooking.
3. Vegetarian Options:
a. Omit the chicken, beef, and lamb shoulder, and focus on vegetable-based protein sources like beans or tofu.
b. Increase the quantity of vegetables for a more substantial vegetarian soup.
c. Use vegetable broth instead of chicken broth in the Bolivian Picana Recipe.
d. Include additional herbs and spices to enhance the flavors in the absence of meat.
e. Consider adding meat substitutes like vegetarian sausages or meatballs.
f. Incorporate vegetarian Worcestershire sauce for added umami flavor (if desired).
g. Garnish with vegetarian-friendly cheese or yogurt.
4. Mediterranean Diet Options: For the Bolivian Picana Recipe
a. Use extra-virgin olive oil for cooking and as a finishing drizzle.
b. Incorporate Mediterranean spices like rosemary, thyme, and oregano.
c. Add Mediterranean vegetables like zucchini or eggplant to the soup.
d. Serve with a side of whole-grain bread or couscous.
e. Include Kalamata olives or capers for tangy flavors.
f. Add a squeeze of lemon juice for a refreshing touch.
g. Garnish with fresh herbs like basil or parsley.
5. Keto Diet Options:
a. Increase the proportion of beef and lamb shoulder for higher fat content.
b. Use low-carb vegetables like cauliflower or broccoli instead of potatoes.
c. Substitute beer with chicken or beef broth to reduce carb intake.
d. Choose low-sugar wine options or omit wine altogether for the Bolivian Picana Recipe.
e. Use keto-friendly sweeteners like erythritol or stevia if sweetness is desired.
f. Opt for high-fat dairy products like full-fat cream or cheese (if any are used).
g. Serve with a side of keto bread or cauliflower rice.
6. Heart-Healthy Diet Options: For the Bolivian Picana Recipe
a. Trim excess visible fat from the chicken, beef, and lamb shoulder.
b. Use lean cuts of beef and lamb shoulder.
c. Incorporate skinless chicken breast instead of a whole chicken.
d. Choose low-sodium or homemade broth to reduce salt content.
e. Increase the proportion of vegetables for added fiber and nutrients.
f. Minimize or omit added sugars, like the tablespoon of sugar.
g. Limit alcohol content or replace wine and beer with non-alcoholic options.
7. Paleo Options:
a. Use grass-fed beef and lamb shoulder for higher quality meat.
b. Include bone broth or homemade broth for added nutrients.
c. Replace beer with broth or paleo-friendly cooking wine.
d. Choose paleo-friendly sweeteners like honey or maple syrup.
e. Use coconut aminos instead of soy sauce for the Bolivian Picana Recipe.
f. Include paleo-approved vegetables like sweet potatoes or butternut squash.
g. Top with paleo-approved garnishes like coconut cream or chopped nuts.
8. Low-Carb Options: For the Bolivian Picana Recipe
a. Replace potatoes with low-carb alternatives like cauliflower or radishes.
b. Limit the use of beer and wine or choose low-carb options.
c. Use low-carb thickeners like xanthan gum or glucomannan instead of flour.
d. Choose low-carb vegetables like broccoli or asparagus.
e. Avoid adding sugar or use a low-carb sweetener sparingly.
f. Opt for lean cuts of beef and lamb shoulder.
g. Serve with a side of steamed greens or a fresh salad.
9. Whole 30 Options:
a. Use compliant chicken broth or homemade broth.
b. Replace beer with compliant cooking wine or additional broth.
c. Omit sugar or choose approved sweeteners like dates or applesauce.
d. Use compliant oils like olive oil or avocado oil.
e. Select Whole 30-compliant spices and seasonings.
f. Focus on fresh, whole vegetables for added nutrients to the Bolivian Picana Recipe.
g. Avoid processed ingredients or additives not allowed on the Whole 30 program.
10. Weight Watchers Options: For the Bolivian Picana Recipe
a. Use lean cuts of meat and remove visible fat.
b. Choose reduced-sodium or homemade broth to reduce points.
c. Opt for non-alcoholic beer or low-point wine options.
d. Replace sugar with a Weight Watchers-approved sweetener.
e. Incorporate zero-point vegetables like zucchini or bell peppers.
f. Stick to measured portions and track points accordingly.
g. Consult the Weight Watchers app or materials for specific point values.
11. Low-Fat Options:
a. Use skinless chicken breast instead of a whole chicken.
b. Trim visible fat from the beef and lamb shoulder.
c. Choose low-fat or fat-free broth options.
d. Replace beer with low-fat stock or additional broth.
e. Avoid adding extra oils or fats during cooking the Bolivian Picana Recipe.
f. Select low-fat dairy alternatives (if any are used).
g. Focus on vegetable-based protein sources for a lower-fat option.
12. Vegetable Variations: For the Bolivian Picana Recipe
a. Omit the chicken, beef, and lamb shoulder for a vegetable-centric soup.
b. Increase the variety and quantity of vegetables.
c. Choose vegetable broth instead of chicken or beef broth.
d. Incorporate additional herbs and spices for robust flavors.
e. Consider adding mushrooms or eggplant for meaty textures.
f. Use vegetable-based protein sources like tofu or beans.
g. Experiment with different vegetable combinations based on personal preferences.
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 Picana Recipe
What are Bolivian Picana Recipes?
Bolivian Picana Recipes are traditional dishes from Bolivia that combine meat, vegetables, and flavorful spices to create a hearty and delicious soup-like meal.
What ingredients are typically used in Bolivian Picana Recipes?
Bolivian Picana Recipes commonly include ingredients such as medium-sized chicken, beef, lamb shoulder, potatoes, pumpkin, carrots, turnip, parsley, celery, bay leaves, green chili peppers, onion, wine, beer, white peppercorns, red pepper, oregano, anise, sugar, salt, and mint.
How do I store leftovers of Bolivian Picana Recipes?
To store leftovers of Bolivian Picana Recipes, transfer the cooled soup into an airtight container, ensuring the flavors are preserved. Label the container with “Bolivian Picana Recipes” and the date to keep track of freshness. Store the container in the refrigerator for up to 3-4 days.
Can I customize Bolivian Picana Recipes to suit my dietary preferences?
Yes, Bolivian Picana Recipes can be customized based on dietary preferences. For example, for vegan options, you can substitute meat with plant-based proteins like tofu or tempeh. For gluten-free options, use certified gluten-free ingredients and choose gluten-free beer or stock. Vegetarian variations can omit meat and focus on vegetable-based proteins. It’s always recommended to make modifications while maintaining the essence of the dish.
Are Bolivian Picana Recipes suitable for a heart-healthy diet?
Bolivian Picana Recipes can be adapted to suit a heart-healthy diet. Choose lean cuts of meat, trim excess visible fat, and use low-sodium or homemade broth. Increase the proportion of vegetables for added fiber and nutrients. Limit or omit added sugars and select heart-healthy cooking oils. As with any diet, it’s important to consider individual dietary needs and consult with a healthcare professional or registered dietitian for personalized advice.
Bolivian Picana Recipes are a traditional dish from Bolivia that offer a delightful culinary experience. This recipe combines a variety of ingredients, including chicken, beef, lamb shoulder, potatoes, pumpkin, carrots, turnip, parsley, celery, bay leaves, green chili peppers, onion, wine, beer, white peppercorns, red pepper, oregano, anise, sugar, salt, and mint.
The flavors of Bolivian Picana Recipes are rich and diverse. The combination of tender meats, aromatic spices, and hearty vegetables creates a delicious and satisfying soup-like dish. The savory broth, infused with the flavors of garlic, cumin, and oregano, adds depth to every spoonful.
One of the remarkable aspects of Bolivian Picana Recipes is their versatility. While the traditional recipe calls for specific ingredients, you can customize it to suit your taste preferences. Whether you prefer to add more vegetables, adjust the spice levels, or incorporate alternative protein sources, the recipe allows for creativity in the kitchen.
In addition to its flavors and adaptability, Bolivian Picana Recipes offer potential health benefits. The dish is packed with protein from the meat and essential vitamins from the vegetables. It provides a substantial and nourishing meal that can be enjoyed by individuals seeking a balanced diet.
In conclusion, Bolivian Picana Recipes are a delightful culinary adventure. With its rich flavors, adaptability, and potential health benefits, this traditional Bolivian dish is sure to captivate your taste buds and provide a satisfying meal. Explore the diverse ingredients, savor the aromatic broth, and enjoy the nutritious goodness of Bolivian Picana Recipes.
Bolivian Picana Recipe
- Large pot for cooking the soup
- Cutting board and knife for ingredient preparation
- Measuring cups and spoons
- Ladle or large spoon for serving
- Tongs for handling meat
- Skimmer or slotted spoon for removing impurities
- 1 lb. chicken medium-sized
- 1 lb. beef
- 1 lb. lamb shoulder
- 5 potatoes large
- 6 ozs. pumpkin
- 4 carrots
- 1 turnip
- 2 sprigs of parsley and celery
- 3 bay leaves
- 4 peppers green chili
- 1 onion
- 1 1/2 cups wine
- 1.33 cups beer
- 3/4 teaspoon white peppercorns
- 3 tablespoons red pepper
- 1 teaspoon oregano ground
- 1 teaspoons anise
- 1 tablespoons sugar
- Salt to taste
- 1 mint sprig
- a. Clean and wash the medium-sized chicken thoroughly.
- b. Cut the beef into bite-sized cubes.
- c. Season the lamb shoulder with salt and set it aside.
- d. Peel and dice the large potatoes.
- e. Peel and cube the pumpkin.
- f. Peel and slice the carrots.
- g. Peel and dice the turnip.
- h. Chop the parsley and celery sprigs finely.
- i. Remove the stems and seeds from the green chili peppers and slice them.
- j. Peel and finely chop the onion.
- k. Measure 1 1/2 cups of wine and set it aside.
- l. Measure 1.33 cups of beer and set it aside.
- m. Crush the whole white peppercorns lightly.
- n. Grind the whole red pepper into a powder.
- o. Measure 1 teaspoon of ground oregano.
- p. Measure 1 teaspoon of anise.
- q. Measure 1 tablespoon of sugar.
- r. Rinse the sprig of mint.
- a. In a large pot, add water and bring it to a boil.
- b. Add the chicken, beef cubes, and seasoned lamb shoulder to the pot.
- c. Add the diced potatoes, cubed pumpkin, sliced carrots, diced turnip, chopped parsley and celery, bay leaves, sliced green chili peppers, and chopped onion to the pot.
- d. Pour in the measured wine and beer.
- e. Add the lightly crushed white peppercorns, ground red pepper, ground oregano, anise, and sugar to the pot.
- f. Stir all the ingredients well to combine.
- g. Bring the pot to a boil and then reduce the heat to simmer.
- h. Cover the pot and let it simmer for about 2 hours or until the meat is tender.
- i. Occasionally skim off any impurities that rise to the surface.
- j. Taste the broth and adjust the seasoning with salt if needed.
- k. Add the rinsed sprig of mint to the pot and continue simmering for an additional 10 minutes.
- l. Remove the pot from heat and discard the sprig of mint and bay leaves.