Bolivian Picana Recipe
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.
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Servings: 8 Servings
Calories: 935 kcal
Equipment
- 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
Ingredients
- 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
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
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.
Nutrition
Calories: 935kcal | Carbohydrates: 38g | Protein: 25g | Fat: 71g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 123mg | Potassium: 1269mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7245IU | Vitamin C: 87mg | Calcium: 74mg | Iron: 4mg
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