Recipesbible

Dinner Meals Cooking Time : 65–75 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Bolivian Picante de Pollo | Traditional Spicy Chicken Stew with Potatoes and Peas

0 likes 0 reviews 8 views

Bolivian Picante de Pollo is a traditional chicken dish prepared with tender chicken pieces simmered in a rich, spicy sauce made with red chilli peppers, onions, garlic, and aromatic spices. The sauce develops a deep red colour and a delicious combination of heat, savoury flavours, and gentle sweetness from the cooked onions. Potatoes and peas add texture and make the dish hearty and satisfying.

Often served with white rice, boiled potatoes, or chuño (traditional Andean freeze-dried potatoes), Picante de Pollo is a popular choice for a comforting family meal. Its bold seasoning and flavourful sauce make it a wonderful introduction to traditional Bolivian home cooking.

Cooking Method

Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and brown them lightly on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook until soft and translucent. Stir in the garlic, cumin, oregano, black pepper, and paprika.
Add the red chilli paste and cook for 3–4 minutes, stirring frequently to develop its flavour.
Pour in the chicken stock and mix well to create a smooth, rich sauce.
Return the chicken pieces to the pot. Cover and simmer for approximately 25–30 minutes, stirring occasionally.
Add the potato chunks and green peas. Continue cooking for 15–20 minutes until the potatoes are tender and the chicken is thoroughly cooked, reaching an internal temperature of 74°C (165°F).
Adjust the salt and seasoning. If the sauce is too thick, add a little more stock or water.
Serve hot with white rice, boiled potatoes, or chuño. Garnish with fresh parsley.