Entree: Bolivia – Sajta de Pollo (Bolivian spicy chicken stew in a pepper-tomato sauce typically served with potatoes and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 4 pieces, drumsticks/thighs), skin removed if preferred
- 8 cups (1.9 L) water (for poaching chicken)
- 1 tsp (6 g) salt (for poaching)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves (about 12 g) garlic, minced
- 1 medium ripe tomato, finely chopped (or 1 cup / 240 g canned crushed tomato)
- 2 tbsp (30 g) aji amarillo paste or 2 small fresh aji amarillo (or substitute 2 serrano chiles), seeded and chopped
- 1 small locoto or 1 jalapeño, finely chopped (optional for extra heat)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 cup (120 ml) low-sodium chicken broth (reserved from poaching)
- 2 tbsp (30 ml) vegetable oil or rendered chicken fat
- 4 medium boiling potatoes, peeled and halved, about 1 lb (450 g)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Steamed white rice, for serving

Instructions

1. Place the bone-in chicken pieces in a pot with 8 cups (1.9 L) water and 1 tsp (6 g) salt. Bring to a gentle simmer and poach until cooked through, about 25–30 minutes. Remove chicken and reserve 1/2 cup (120 ml) of the poaching broth.
2. When cool enough to handle, remove meat from bones and shred or chop into bite-sized pieces; set aside. Strain and reserve broth for the sauce.
3. Meanwhile, boil the peeled potatoes in salted water until tender, about 15–20 minutes; drain and keep warm.
4. Heat 2 tbsp (30 ml) oil in a wide skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes.
5. Add the garlic and chopped aji amarillo (and locoto if using) and sauté 1–2 minutes until fragrant. Stir in the chopped tomato (or crushed tomato), cumin, and oregano and cook until the tomato breaks down and the mixture thickens, about 5–7 minutes.
6. Pour in the reserved 1/2 cup (120 ml) poaching broth (add a little more if needed) and simmer the sauce 3–4 minutes. Adjust salt and pepper to taste.
7. Add the shredded chicken to the sauce and toss to coat; simmer gently 5–8 minutes so the flavors meld and the chicken is heated through.
8. To serve, place boiled potato halves on each plate, spoon the sajta chicken over the potatoes, and accompany with steamed rice. Garnish with chopped cilantro and lime wedges; squeeze lime over just before eating.