Picante de Pollo

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Picante de Pollo is another classic, and traditional Bolivian chicken dish. Very spicy, rich, and satisfying.

Picante de Pollo

(Photo Attributed to Author: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA)

Picante de Pollo (Bolivian Spicy Chicken – Cochabamba Region Style) Recipe-

  • 3 lb. chicken parts
  • ¼ cup Aji-no-moto, Peruvian super seasoning
  • 2 cups of white onion, cut into small strips
  • 1 cup peeled and finely chopped Roma plum tomatoes
  • fresh locoto or habanero chili peppers
  • 1 cup green peas
  • ½ cup finely chopped fresh cilantro
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black peppercorns
  • 1 tbsp. freshly ground fine sea salt
  • 4 large garlic cloves, peeled, fine chopped and roasted
  • 3 to 4 cups chicken broth
  • 2 tbsp. pure corn oil
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Place the chicken pieces together with all the other ingredients in a large casserole dish.
  3. Now pour the broth over everything until completely covered.
  4. 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.
  5. During the baking, watch the level and consistency of the broth, and add some if and when necessary. You will want it to thicken in to a sauce-like consistency, but you will also want enough of the sauce for serving.
  6. 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 (see recipe, basically a side dish made with Dehydrated-frozen potatoes), pour some of the remaining sauce over the chicken, and garnish with a sprinkling of cilantro. It also goes well with freshly steamed white rice, and a side of steamed veggies.