Picante de Pollo (Spicy chicken)

by Alura Gonzales
(Santa Cruz, Bolivia)


Picante de Pollo is from Cochabamba. You'll need:

3 pounds chicken, divided into parts
¼ cup ají (or ground cayenne pepper)
2 cups of white onion, cut into small strips
1 cup tomato, peeled and finely chopped
½ cup fresh locoto or chili pepper, finely chopped
1 cup green peas, peeled
½ cup parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon crumbled oregano
½ teaspoon ground black pepper
1 tablespoon salt
3 garlic cloves, peeled, chopped and roasted
3 cups broth or water
2 spoonfuls oil

How to prepare:
In a large casserole put the chicken pieces with all the other ingredients. Pour the broth or water until covering the ingredients completely. Set to cook over high heat until it boils, and later over low heat for at least an hour and a half or until the chicken is soft. Stir occasionally.

If while cooking the broth diminished much, add a little bit more of broth or water so that when serving there is enough liquid.
In a deep plate serve one piece of spicy chicken with one boiled potato, cooked aside, chuño phuti and uncooked sauce on top. Finally, sprinkle the chopped parsley on top of the spicy chicken.

Note: This dish has variations as well, included a non-spicy one and another which is served with chuño (dried potatoes) in a peanut and cheese sauce. The one above is from Cochabamba.


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Comments for Picante de Pollo (Spicy chicken)

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Apr 29, 2012
great!
by: Andrés

well done Bolivia Bella, well done Charis!

Dec 30, 2010
using aji instead of cayenne
by: Anonymous

Yes, in Bolivia we use ají. Cayenne is a good alternative for people who don't live here and don't have easy access to ají.

Dec 01, 2010
Picante de Pollo
by: Anonymous

Can I use Aji Picante instead of Cayanne?

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