Piquant Bolivian Sajta de Pollo with Aji Amarillo

Name: Piquant Bolivian Sajta de Pollo with Aji Amarillo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 1 tbsp vegetable oil; Salt; Black pepper; 2 tbsp Aji Amarillo paste; 1 large onion; 3 garlic cloves; 1 cup chicken broth; 1 tsp cumin powder; 1 tsp oregano; Salt; Black pepper; 3 large potatoes; 2 cups corn; 1 cup peas; 1 red bell pepper; 2 tbsp chopped cilantro

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

4 chicken thighs

skin-on and bone-in

1 tbsp vegetable oil

Salt

to taste

Black pepper

to taste

For the Aji Amarillo Sauce

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

For the Stew

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

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