Are you ready to embark on a culinary adventure that will transport you straight to the heart of Bolivia? Get ready to tantalize your senses with the Bolivie Picante de Pollo, a mouthwatering chicken dish that combines bold spices, rich flavors, and a kick of heat that will leave you craving more. This isn't just another chicken recipe - it's a gastronomic journey that promises to transform your ordinary dinner into an extraordinary experience!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Bolivian
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 tablespoon ají amarillo paste
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by patting the pieces dry with paper towels and seasoning generously with salt and pepper on all sides.
- Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers and is almost smoking.
- Carefully place chicken pieces skin-side down in the hot oil, allowing them to brown deeply without moving for 5-6 minutes to develop a rich golden crust.
- Flip the chicken pieces and brown the other side for an additional 4-5 minutes, then remove from the pan and set aside on a clean plate.
- In the same pan, reduce heat to medium and add chopped onions, sautéing until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Stir in the chopped tomatoes and ají amarillo paste, cooking for 2-3 minutes to blend the flavors and slightly break down the tomatoes.
- Pour in chicken broth, scraping the bottom of the pan to release any browned bits, which will add depth to the sauce.
- Return the chicken pieces to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is fully cooked and tender.
- Check seasoning and adjust salt and pepper as needed.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot, preferably with rice or potatoes.
Tips
- Pat the chicken dry before seasoning to ensure a perfect golden-brown crust that locks in flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning.
- Don't rush the browning process - letting the chicken develop a deep golden color will add incredible depth to the dish.
- The ají amarillo paste is key to authentic Bolivian flavor, so don't substitute it if possible.
- Allow the chicken to rest after cooking to help redistribute the juices and keep the meat tender.
- For an extra flavor boost, consider marinating the chicken in the seasonings for 1-2 hours before cooking.
- Serve with white rice or boiled potatoes to soak up the delicious, spicy sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
