Bolovian Chicken Recipe
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: Serves 6
Picante de Pollo (Bolivian Spicy Chicken) is a classic and traditional Bolivian chicken dish. Very spicy, rich, and satisfying. This recipe comes from the Cochabamba Region of Bolivia. Pair this dish with your Peltier Winery & Vineyards Pinot Grigio.
3 lbs chicken parts
1/4 cup Aji-no-moto (Peruvian seasoning)
2 cups of white onion, cut into small strips
1 cup peeled and finely chopped Roma plum tomatoes
1 fresh locoto or habanero chili pepper
1 cup green peas
2 cups finely chopped fresh cilantro
1/2 tsp ground cumin
1 tsp dried oregano
1 tsp freshly ground black pepper
1 Tbsp freshly ground fine sea salt
1 large garlic clove, peeled, fine chopped and roasted
2 Tbsp pure corn oil
4 cups chicken broth
Preheat your oven to 425°.
Place the chicken pieces together with all the other ingredients in a large casserole dish, lastly pouring broth over everything until completely covered.
Place dish in the oven and let it cook until the broth boils, and then lower the heat to 325F, and allow to bake for another hour and a half, stirring now and then, until the chicken is cooked through and tender.
During the baking, watch the level and consistency of the broth, and add some if and when necessary. You will want it to thicken it to a sauce-like consistency, but you will also want enough of the sauce for serving.
To serve, place one piece of the spicy chicken in a large shallow bowl or a deep serving plate, along with one boiled potato, or some chuño phuti, pour some of the remaining sauce over the chicken, and garnish with a sprinkling of cilantro.
Ingredients for chuño phuti: ½ pound dried chuño (Freeze-dried potatoes), 3 tsp salt, ¼ cup pure corn oil and ½ cup finely chopped white onion.
It also goes well with freshly steamed white rice, and a side of steamed veggies.