Entree: Bolivia – Picante de Pollo (Bolivian spicy chicken stew cooked in a tomato and aji sauce, served with potatoes and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) aji amarillo paste (use fresh aji amarillo blended if available)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) chicken stock
- 4 medium potatoes, peeled and halved, approx. 1.5 lb (700 g)
- 1/3 cup (40 g) finely ground roasted peanuts
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 cups (400 g) cooked white rice, to serve

Instructions

1. Brown the chicken: Season chicken thighs with salt and pepper. In a large heavy pot, heat 1 tbsp (15 ml) oil over medium-high heat. Brown chicken on both sides until golden, 6–8 minutes total. Remove and set aside.
2. Build the sauce: In the same pot reduce heat to medium and add sliced onion. Sauté until soft and translucent, 6–8 minutes. Add minced garlic and aji amarillo paste and cook 1 minute until fragrant.
3. Simmer: Stir in diced tomatoes, chicken stock, ground peanuts, cumin, and oregano. Return chicken to the pot and bring to a simmer. Cover and cook 20 minutes.
4. Add potatoes: Add halved potatoes to the pot, submerge in sauce, and continue simmering uncovered until potatoes are tender and chicken is cooked through, about 20–25 more minutes. If sauce thickens too much, add a splash of stock or water.
5. Finish and serve: Adjust seasoning with salt and pepper. Scatter chopped cilantro over the stew. Serve portions of picante de pollo with boiled or roasted potatoes from the pot and 1/2 cup (100 g) cooked rice per person alongside.