Main Course · Dinner · Latin American ·

Piquant Bolivian Sajta de Pollo with Aji Amarillo

Name: Piquant Bolivian Sajta de Pollo with Aji Amarillo
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 chicken thighs, skin-on and bone-in; 1 tbsp vegetable oil; Salt, to taste; Black pepper, to taste; 2 tbsp Aji Amarillo paste; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 cup chicken broth; 1 tsp cumin powder; 1 tsp oregano; Salt, to taste; Black pepper, to taste; 3 large potatoes, peeled and cubed; 2 cups corn, fresh or frozen; 1 cup peas, fresh or frozen; 1 red bell pepper, julienned; 2 tbsp chopped cilantro, for garnish

Experience the taste of Bolivia with this spicy and robust chicken dish featuring Aji Amarillo and a blend of colorful ingredients.

4.7(544 reviews)

·By Ethan Brooks·August 27, 2025

Piquant Bolivian Sajta de Pollo with Aji Amarillo — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken

For the Aji Amarillo Sauce

For the Stew

Nutrition

Per serving

Calories: 663 kcal
Protein: 40 g
Carbs: 67 g
Fat: 29 g
Fiber: 10.75 g

Whole recipe

Total

Calories: 2652 kcal
Protein: 160 g
Carbs: 268 g
Fat: 116 g
Fiber: 43 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
4 chicken thighs skin-on and bone-in	800	96	0	48	0
1 tbsp vegetable oil	120	0	0	14	0
Salt to taste	0	0	0	0	0
Black pepper to taste	5	0	1	0	0.5
2 tbsp Aji Amarillo paste	30	0	6	0	1
1 large onion finely chopped	60	2	14	0	2
3 garlic cloves minced	15	1	3	0	0.5
1 cup chicken broth	15	1	1	1	0
1 tsp cumin powder	8	0	0	0	1
1 tsp oregano	6	0	1	0	0.5
Salt to taste	0	0	0	0	0
Black pepper to taste	5	0	1	0	0.5
3 large potatoes peeled and cubed	450	12	102	0	9
2 cups corn fresh or frozen	300	10	66	4	6
1 cup peas fresh or frozen	118	8	21	1	7
1 red bell pepper julienned	37	1	9	0	2.5
2 tbsp chopped cilantro for garnish	3	1	1	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Season the Chicken
Season the chicken thighs generously with salt and black pepper.
2
Heat the Oil
Heat vegetable oil in a large skillet over medium-high heat.
3
Brown the Chicken
Brown the chicken thighs for about 4-5 minutes on each side. Remove and set aside.
Tip: Do not skip browning the chicken; it adds crucial flavor.

Preparing the Aji Amarillo Sauce

1
Sauté Aromatics
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
2
Add Spices
Stir in the Aji Amarillo paste, cumin, and oregano, cooking for another 2 minutes.
3
Simmer Sauce
Add the chicken broth and bring the mixture to a simmer. Season with salt and pepper.
Tip: Use homemade chicken broth for richer flavor.

How to Make Piquant Bolivian Sajta de Pollo with Aji Amarillo

Total time: 2 h · Yields 4 servings

1
Simmer the Chicken
Return the chicken thighs to the skillet, ensuring they're submerged in the sauce.
2
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.
3
Finishing Touches
Stir in the red bell peppers and cook for another 5 minutes. Garnish with chopped cilantro before serving.