Entree: Bolivia – Central Culinary Region – Sajta de Pollo (Spicy Bolivian chicken stew in aji amarillo sauce typically served with potatoes or rice)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
35 min
Additional
15 min
Total
55 min
Ingredients
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste or 2 fresh aji amarillo peppers, seeded and chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 cup (240 ml) chicken broth
- 1 tbsp (15 ml) white vinegar or lime juice
- 2 medium potatoes, peeled and cut into large chunks, about 10 oz (300 g)
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 hard-boiled eggs, halved (optional)
- Cooked white rice for serving, about 2 cups (400 g) cooked
Instructions
1. Season chicken thighs with 1 tsp salt and black pepper. In a large pot or deep skillet, heat vegetable oil over medium-high heat and brown the chicken on both sides, about 4–5 minutes per side. Remove and set aside.
2. Reduce heat to medium. In the same pot, add chopped onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in aji amarillo paste, cumin, and oregano, and cook 1–2 minutes to bloom the flavors. Add vinegar and scrape any browned bits from the bottom.
4. Return the browned chicken to the pot and pour in chicken broth. Bring to a gentle simmer, cover, and cook 15 minutes.
5. Add potato chunks and remaining 1/2 tsp salt, then continue simmering, uncovered, until potatoes are tender and chicken is cooked through, another 15–20 minutes.
6. Adjust seasoning to taste. If a thicker sauce is desired, remove the chicken and reduce the sauce over medium heat until slightly thickened, then return the chicken to coat.
7. Serve hot over white rice or alongside the boiled potatoes, garnished with chopped cilantro and optional hard-boiled egg halves.
