Bolivian Picante de Pollo Recipe
2633kcal
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
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
Method
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.
Nutrition
Calories2633kcalCarbohydrates63gProtein10gFat262gSaturated Fat73gPolyunsaturated Fat67gMonounsaturated Fat109gTrans Fat0.2gCholesterol196mgSodium681mgPotassium1546mgFiber11gSugar12gVitamin A1926IUVitamin C142mgCalcium93mgIron4mg
Notes
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.