Go Back
–+ servings
24. Bolivian Spicy Chicken 1

Bolivian Spicy Chicken Recipe

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.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Bolivian
Keyword: Bolivian Spicy Chicken Recipe
Servings: 8 Servings
Calories: 1653 kcal
24. Bolivian Spicy Chicken 1

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.

Notes

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.

Nutrition

Calories: 1653kcal | Carbohydrates: 12g | Protein: 3g | Fat: 178g | Saturated Fat: 51g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 80g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 1347mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2373IU | Vitamin C: 83mg | Calcium: 38mg | Iron: 1mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!