Bolivian Picante de Pollo recipe is a staple from western Bolivia, famous for its bold, spicy sauce and those hearty, familiar flavors. This classic chicken dish really shines because of the heat from ají peppers and the cozy combo with potatoes. Folks in Bolivia love it for celebrations, but honestly, it’s just as good on a chilly weeknight.
Picante de Pollo kind of sums up Bolivian cuisine in one pot. You get indigenous touches like chuño (dehydrated potatoes) mingling with Spanish flavors. It’s not a fussy recipe, but the payoff is big—especially when you serve it with fluffy white rice and maybe some veggies or a crisp salad. It’s got this versatility and punchy taste that wins over locals and travelers alike.
We picked up this recipe from our time in Bolivia and from chatting with locals. It’s rooted in the region’s history and culture, but you don’t need to be a pro chef to pull it off at home. If you’re after a real taste of Bolivian food, this is a great place to start.
Key Takeways
- Picante de Pollo brings together spicy sauce, chicken, and potatoes—a staple in western Bolivia.
- The recipe blends indigenous ingredients and Spanish influence.
- It’s straightforward to make and works for both special events and everyday meals.
Bolivian Picante De Pollo Recipe Ingredients
- Chicken
- White onions
- Tomatoes
- Garlic
- Aji or cayenne pepper
- Green peas
- Parsley
- Potatoes (white, boiled)
- Chuño (dried potatoes)
- Vegetable oil
- Ground cumin
- Oregano
Bolivian Picante De Pollo Recipe Cooking Instructions
Start by boiling the potatoes, skins and all, in salted water until they’re tender. Set them aside—you want them to hold their shape next to the chicken.
Heat up half your oil in a big pot. Brown the chicken pieces on all sides, then take them out, keeping the oil in the pot for the next step.
In another pan, pour in the rest of the oil and let it warm over low heat. Sauté chopped onions slowly until they go soft and almost see-through, which takes about 20 minutes. Don’t rush this—it’s key for flavor.
Add garlic, chopped tomatoes, red bell pepper, and your spicy ají peppers to the onions. Stir in cumin, oregano, and a bouillon cube. Let this simmer covered for 15 minutes so everything melds nicely.
Pour a splash of chicken broth into the pot where you browned the chicken and scrape up all those tasty bits stuck to the bottom. Mix this broth with your sautéed veggies.
Slide the chicken back into the pot with the sauce and add the rest of the broth. Cover and let it all simmer for about 30 minutes, until the chicken is cooked through and tender.
Right before serving, toss in the cooked peas for a fresh pop. We usually plate up the picante de pollo with boiled potatoes and white rice, but honestly, quinoa or beans make solid sides if you’re feeling like switching things up.
Bolivian Picante De Pollo Recipe
Ingredients
- 2 lbs chicken pieces (legs or thighs work best)
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large tomatoes diced
- 2 tablespoons chili paste (ají amarillo paste)
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- 1 cup chicken broth
- 2 large potatoes peeled and quartered
- 1/2 cup peas frozen
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Start by boiling the potatoes, skins and all, in salted water until they’re tender. Set them aside—you want them to hold their shape next to the chicken.
- Heat up half your oil in a big pot. Brown the chicken pieces on all sides, then take them out, keeping the oil in the pot for the next step.
- In another pan, pour in the rest of the oil and let it warm over low heat. Sauté chopped onions slowly until they go soft and almost see-through, which takes about 20 minutes. Don’t rush this—it’s key for flavor.
- Add garlic, chopped tomatoes, red bell pepper, and your spicy ají peppers to the onions. Stir in cumin, oregano, and a bouillon cube. Let this simmer covered for 15 minutes so everything melds nicely.
- Pour a splash of chicken broth into the pot where you browned the chicken and scrape up all those tasty bits stuck to the bottom. Mix this broth with your sautéed veggies.
- Slide the chicken back into the pot with the sauce and add the rest of the broth. Cover and let it all simmer for about 30 minutes, until the chicken is cooked through and tender.
- Right before serving, toss in the cooked peas for a fresh pop. We usually plate up the picante de pollo with boiled potatoes and white rice, but honestly, quinoa or beans make solid sides if you’re feeling like switching things up.
Notes
Nutrition
Cooking Tips
When you make Picante de Pollo, browning the chicken first is a game-changer. That step locks in the juices and gives the meat a bit of texture before it simmers in the spicy sauce. It’s tempting to skip, but don’t—it’s worth it.
Ají peppers can get fiery, so go slow. Start with a tablespoon of ají paste, taste, and add more if you want more heat. There’s no going back once it’s in, right?
Take your time with the onions. Let them sweat on low until they’re sweet and translucent. If you crank the heat, you risk burning them, and that’s just not the vibe for this sauce.
Serve the dish with both boiled potatoes and rice. If you’ve got chuño on hand, that’s even better for an authentic touch. The mix of starches really balances out the spiciness and makes the meal feel complete.
If you’re short on time, a slow cooker can help. Brown the chicken first, then let everything cook on low for a few hours. It’s a bit of a shortcut, but the chicken stays tender and the sauce gets nice and rich.
Keep some fresh parsley around and sprinkle it over the top right before serving. It adds a burst of color and a little brightness to the final dish.
Let the sauce take its time. Don’t rush the simmer or crank the heat—slow and gentle gives you the best flavor, and the chicken stays tender instead of turning rubbery.
Bolivian Picante De Pollo Recipe FAQs
Bolivian Picante de Pollo recipe stands out thanks to its specific ingredients and cooking style. It pairs well with certain sides and has a few close cousins in Bolivian cuisine. Here’s a quick rundown of what makes it special, some serving ideas, and a look at what sweet treats locals enjoy after the meal.
What are the traditional ingredients in Bolivian Picante de Pollo?
You’ll need chicken pieces, ají peppers (think cayenne), onions, tomatoes, garlic, cumin, oregano, and chicken broth. Green peas and red bell peppers give it color and texture. It’s usually served with boiled potatoes and white rice.
How does the Bolivian Picante de Pollo recipe differ from a Peruvian chicken recipe?
The Bolivian Picante de Pollo recipe is all about the spicy ají sauce and often includes chuño (freeze-dried potatoes), which is a Bolivian twist. Peruvian chicken dishes tend to go lighter on the spice and lean into different seasonings or grilling instead of stewing.
What side dishes typically accompany the Bolivian Picante de Pollo recipe?
Boiled white potatoes and long grain rice are a given, as side dishes for the Bolivian Picante de Pollo recipe. Sometimes you’ll see chuño puti—a dish with dehydrated potatoes, eggs, and tomatoes. K’allu, a simple tomato and onion salad, is another classic side.
Can you provide a step-by-step guide for making the Bolivian Picante de Pollo recipe?
- Boil potatoes with skins on.
- Brown chicken pieces in oil, then set aside.
- Sauté onions in oil until translucent.
- Add garlic, bell peppers, tomatoes, ají peppers, cumin, oregano, and a bouillon cube. Cook covered for 15 minutes.
- Add chicken broth, return chicken to the pot, season with salt, and simmer for 30 minutes.
- Stir in cooked peas at the end.
- Serve everything with boiled potatoes and rice.
What are some common desserts enjoyed after the Bolivian Picante de Pollo recipe?
People often go for corn-based desserts like humintas (corn cakes), or fruit sweets such as cocadas (coconut treats). Dulce de leche and flan show up a lot, too, after the Bolivian Picante de Pollo recipe.
How does the Bolivian Picante de Pollo recipe relate to Sajta de Pollo?
In Bolivia, people often use the names Sajta de Pollo and Picante de Pollo interchangeably for this spicy chicken dish made with ají sauce. Sajta usually shows up as part of a bigger traditional spread called picante mixto—a feast of bold, hearty dishes that families pull together for special occasions. Honestly, whether you call it sajta or picante, you’ll get that signature kick and warmth that defines Bolivian comfort food.