Picante de Pollo is another classic, and traditional Bolivian chicken dish. Very spicy, rich, and satisfying.
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
- Preheat your oven to 425 degrees Fahrenheit.
- Place the chicken pieces together with all the other ingredients in a large casserole dish.
- Now pour the 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 in 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 (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.