Entree: Bolivia – Central Culinary Region – Picante de Pollo (Bolivian spicy stewed chicken in a pepper-tomato sauce typically served with potatoes and rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 2 min

Total 1 hr 2 min

Ingredients

- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) aji amarillo paste or 2 fresh aji amarillo peppers, seeded and chopped (substitute 1–2 serranos if unavailable)
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) chicken stock
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 12 oz/340 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (30 g) toasted peanuts, ground (optional, for traditional regional texture)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 lime, cut into wedges, for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the chicken thighs with salt and pepper and brown on all sides in batches, about 4–5 minutes per side. Remove and set aside.
2. Lower heat to medium. In the same pot add the sliced onion and sauté until soft and beginning to caramelize, about 6–8 minutes.
3. Add the minced garlic and aji amarillo paste or chopped peppers; cook, stirring, about 1–2 minutes until aromatic.
4. Stir in the crushed tomatoes, cumin, and paprika. Cook the mixture for 3–4 minutes until it thickens slightly.
5. Return the browned chicken to the pot. Add the chicken stock and bring to a gentle simmer. Cover and cook for 15 minutes.
6. Add the potato pieces to the pot, cover, and continue simmering until the chicken is fully cooked and potatoes are tender, about 20–25 minutes more.
7. If using, stir in the ground toasted peanuts to add body and a hint of nuttiness; simmer 2–3 minutes more. Adjust seasoning with salt and pepper.
8. Remove from heat, stir in chopped cilantro, and let sit 2 minutes. Serve hot with steamed rice and lime wedges.