Bolivian Spicy Chicken recipe, known as Picante de Pollo, is a flavorful dish that comes from western Bolivia. It’s loved for its rich, spicy sauce, with peppers, onions, garlic, and herbs mingling with juicy chicken. This dish is perfect for anyone who likes bold flavors and wants to try a traditional Bolivian meal that’s hearty and satisfying.
The recipe usually calls for simple ingredients—chicken, ají peppers or chili, tomatoes, and a handful of spices. It’s often served with boiled potatoes, rice, or chuño, which is this interesting freeze-dried potato thing from the Andes. Picante de Pollo isn’t just popular all over Bolivia; it’s also one of those dishes that brings families together for special occasions like Independence Day.
We picked up this recipe on our travels and genuinely think it’s a great way to get a taste of Bolivian cooking at home. It’s pretty straightforward, and you can easily dial the heat up or down depending on your mood (or who’s coming to dinner).
Key Takeways
- The recipe highlights bold and spicy flavors typical of Bolivian cooking.
- It uses accessible ingredients and serves multiple people.
- The cooking process balances frying and simmering for rich, deep flavors.
Bolivian Spicy Chicken Recipe Ingredients
Servings: 4
Prep Time: 20 minutes
Cooking Time: 1 hour
- 2 lbs chicken, (thighs or drumsticks work well)
- 2 medium potatoes, peeled and cut into chunks
- 1 cup white rice, cooked
- 1/2 cup peanuts, unsalted, ground or finely chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon aji amarillo paste (or substitute with another mild chili paste)
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 2 cups chicken broth
- Fresh parsley or cilantro for garnish (optional)
Bolivian Spicy Chicken Recipe Cooking Instructions
First, season the chicken pieces or strips with salt and pepper. Heat oil in a large pan over medium and sauté the chicken for around 3 minutes, just until it’s opaque. Take it out and set it aside for now.
Next, toss sliced onions, chopped garlic, and chili peppers into the same pan. Cook for about 3 to 5 minutes until the onions soften. Add diced tomatoes, ground cumin, oregano, and a pinch of cayenne or ají for extra heat.
Put the chicken back in. Pour in broth or water to cover everything. Bring it to a boil, then turn the heat down and let it simmer for at least 90 minutes with the lid on, stirring now and then. If it starts to look dry, add a bit more broth or water—this is meant to be saucy.
Boil potatoes separately until they’re fork-tender. You can serve one potato per plate to help balance the heat. If you want a crispy twist, coat chicken strips in breadcrumbs (not traditional, but hey) and give them a quick fry before adding them to the sauce.
Finish with chopped parsley on top. Serve the spicy chicken with potatoes or chuño if you can find it, plus rice or pasta to round things out.
Bolivian Spicy Chicken Recipe
Ingredients
- 2 lbs chicken (thighs or drumsticks work well)
- 2 medium potatoes peeled and cut into chunks
- 1 cup white rice cooked
- 1/2 cup peanuts unsalted, ground or finely chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon aji amarillo paste aji amarillo or substitute with another mild chili paste
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 2 cups chicken broth
- Fresh parsley or cilantro for garnish optional
Instructions
- First, season the chicken pieces or strips with salt and pepper. Heat oil in a large pan over medium and sauté the chicken for around 3 minutes, just until it’s opaque. Take it out and set it aside for now.
- Next, toss sliced onions, chopped garlic, and chili peppers into the same pan. Cook for about 3 to 5 minutes until the onions soften. Add diced tomatoes, ground cumin, oregano, and a pinch of cayenne or ají for extra heat.
- Put the chicken back in. Pour in broth or water to cover everything. Bring it to a boil, then turn the heat down and let it simmer for at least 90 minutes with the lid on, stirring now and then. If it starts to look dry, add a bit more broth or water—this is meant to be saucy.
- Boil potatoes separately until they’re fork-tender. You can serve one potato per plate to help balance the heat. If you want a crispy twist, coat chicken strips in breadcrumbs (not traditional, but hey) and give them a quick fry before adding them to the sauce.
- Finish with chopped parsley on top. Serve the spicy chicken with potatoes or chuño if you can find it, plus rice or pasta to round things out.
Notes
or a heavy skillet really helps. Cast iron or stainless steel holds heat nicely and gives you that golden sear on the chicken. Sear the chicken in batches—don’t crowd the pan. Otherwise, the chicken steams instead of browning, and you miss out on flavor. This step is worth the patience. Onions and peppers should be cooked until just soft and a little caramelized. That touch of sweetness balances the heat from the chilies and spices. For heat, add chili peppers and red pepper flakes gradually. We taste as we go so it’s spicy but not overwhelming (unless you’re into that sort of thing). Let the chicken simmer gently in broth with the veggies, lid on, stirring every so often. This keeps the meat juicy and lets it drink up all those spices. Sprinkling breadcrumbs on top before serving isn’t traditional, but it gives a nice crunch if you want to try it. And don’t skip the fresh cilantro garnish. It brightens up the whole dish and adds a fresh, herbal note that works with the bold flavors.
Nutrition
Cooking Tips
When making Bolivian Spicy Chicken, having a solid frying pan or a heavy skillet really helps. Cast iron or stainless steel holds heat nicely and gives you that golden sear on the chicken.
Sear the chicken in batches—don’t crowd the pan. Otherwise, the chicken steams instead of browning, and you miss out on flavor. This step is worth the patience.
Onions and peppers should be cooked until just soft and a little caramelized. That touch of sweetness balances the heat from the chilies and spices.
For heat, add chili peppers and red pepper flakes gradually. We taste as we go so it’s spicy but not overwhelming (unless you’re into that sort of thing).
Let the chicken simmer gently in broth with the veggies, lid on, stirring every so often. This keeps the meat juicy and lets it drink up all those spices.
Sprinkling breadcrumbs on top before serving isn’t traditional, but it gives a nice crunch if you want to try it.
And don’t skip the fresh cilantro garnish. It brightens up the whole dish and adds a fresh, herbal note that works with the bold flavors.
Bolivian Spicy Chicken Recipe FAQs
We’ve found that knowing the ingredients, cooking methods, and traditional sides of the Bolivian spicy chicken recipe helps you get that authentic flavor. Regional twists and unique flavors make it interesting every time you try it.
What are the traditional ingredients for the Bolivian spicy chicken recipe?
The Bolivian spicy chicken recipe usually uses chicken pieces, ají or cayenne pepper, white onions, and fresh locoto chili. Tomatoes, green peas, roasted garlic, cumin, oregano, black pepper, and parsley are all in the mix. Broth or water and oil bring it all together.
How do you prepare a classic Bolivian spicy chicken recipe?
Start the Bolivian spicy chicken recipe by putting chicken and all the other ingredients in a big pot, then cover with broth or water. Bring to a boil, then simmer on low for about 1.5 hours until the chicken is tender. Stir every so often and add more broth or water if you need to keep things saucy.
What side dishes complement the Bolivian spicy chicken recipe best?
The best sides for the Bolivian spicy chicken recipe: boiled potatoes are the classic side. Chuño—those dried potatoes from Bolivia—are traditional too. Sometimes you’ll see a peanut and cheese sauce for richness, and rice is always a good bet to round out the meal.
Can you describe the typical flavor profile of the Bolivian spicy chicken recipe?
The flavor of the Bolivian spicy chicken recipe is a mix of chili heat, earthy cumin, and herbs like oregano and parsley. Roasted garlic brings depth, while tomatoes and onions add a bit of sweetness. It’s warm, spicy, and really savory overall.
What are some common local desserts that can follow the Bolivian spicy chicken recipe?
After a spicy meal, you’ll often find sweets like buñuelos (fried dough balls), alfajores (shortbread cookies with dulce de leche), or canned fruit in syrup. They’re a mellow, sweet finish after all those bold flavors.