Piquant Bolivian Sajta de Pollo with Aji Amarillo
A vibrant and spicy chicken stew with rich South American flavors
Experience the taste of Bolivia with this spicy and robust chicken dish featuring Aji Amarillo and a blend of colorful ingredients.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken
For the Aji Amarillo Sauce
For the Stew
Preparation
Marinating the Chicken
Season the Chicken
Season the chicken thighs generously with salt and black pepper.
Heat the Oil
Heat vegetable oil in a large skillet over medium-high heat.
Brown the Chicken
Brown the chicken thighs for about 4-5 minutes on each side. Remove and set aside.
Do not skip browning the chicken; it adds crucial flavor.
Preparing the Aji Amarillo Sauce
Sauté Aromatics
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Add Spices
Stir in the Aji Amarillo paste, cumin, and oregano, cooking for another 2 minutes.
Simmer Sauce
Add the chicken broth and bring the mixture to a simmer. Season with salt and pepper.
Use homemade chicken broth for richer flavor.
Cooking Process
Simmer the Chicken
Return the chicken thighs to the skillet, ensuring they're submerged in the sauce.
Cook the Stew
Add potatoes, corn, and peas to the sauce. Cover and cook for 20-25 minutes until the chicken and potatoes are cooked through.
Finishing Touches
Stir in the red bell peppers and cook for another 5 minutes. Garnish with chopped cilantro before serving.
Plating & Serving
Piquant Bolivian Sajta de Pollo with Aji Amarillo
Piquant Bolivian Sajta de Pollo with Aji Amarillo
Plating & Serving
Serve the Sajta de Pollo hot, ensuring each plate has a piece of chicken, ample sauce, and a generous amount of vegetables.