What is aji amarillo paste?
Aji amarillo paste is a vibrant yellow chili paste from Peru, known for its fruity flavor and medium heat. It's a cornerstone of many Andean dishes.
DINNER
Authentic Bolivian Picante de Pollo with Chuño and Crispy Potatoes
Delight in the rich culinary heritage of Bolivia with this traditional Picante de Pollo. This recipe features succulent chicken simmered in a vibrant, spicy sauce made with aji amarillo, complemented by the unique texture of rehydrated chuño (Andean freeze-dried potatoes) and perfectly golden, crispy fresh potatoes. It's a comforting and flavorful meal that brings the heart of Bolivian cuisine to your table.
HOW TO MAKE IT
Let's cook.
01
Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken, skin-side down, for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken and set aside.
02
Add the remaining 1 tablespoon vegetable oil to the pot. Reduce heat to medium. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic, aji amarillo paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring constantly, until fragrant.
03
Return chicken to the pot. Pour in chicken broth, ensuring chicken is partially submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
04
While the chicken simmers, prepare the potatoes. Heat 1 inch of vegetable oil in a separate deep skillet over medium-high heat. Fry the cubed fresh potatoes for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
05
Add the rehydrated chuño to the chicken pot. Continue to simmer, covered, for another 15 minutes, or until chicken is cooked through and tender.
06
Stir in the frozen peas and cook for 2-3 minutes until heated through. Taste and adjust seasoning with remaining salt and pepper as needed.
07
Serve the Picante de Pollo hot, garnished with the fried fresh potatoes (papas) and a side of white rice, if desired.
About This Recipe
Delight in the rich culinary heritage of Bolivia with this traditional Picante de Pollo. This recipe features succulent chicken simmered in a vibrant, spicy sauce made with aji amarillo, complemented by the unique texture of rehydrated chuño (Andean freeze-dried potatoes) and perfectly golden, crispy fresh potatoes. It's a comforting and flavorful meal that brings the heart of Bolivian cuisine to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra spice, add a pinch of rocoto paste along with the aji amarillo. Ensure the chuño is fully rehydrated and peeled for the best texture. You can rehydrate chuño by soaking it in cold water overnight, then boiling it for 30 minutes until tender, and finally peeling it.
Easy Substitutions
Chicken breasts can be used instead of thighs, but adjust cooking time to prevent drying out. If aji amarillo paste is unavailable, a blend of yellow bell pepper and a small amount of habanero or scotch bonnet pepper can be used for a similar color and heat. Regular potatoes can replace chuño if unavailable, though the unique texture will be missed.
Storage & Reheating
Store leftover Picante de Pollo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. The fried potatoes are best enjoyed fresh but can be stored separately and reheated in an oven at 350°F/175°C for 5-7 minutes for crispness.
Serving Suggestions
Serve this Bolivian Picante de Pollo with a side of fluffy white rice to soak up the delicious sauce. A simple green salad with a light vinaigrette would also complement the richness of the dish. For an authentic touch, offer a small bowl of llajwa (Bolivian spicy salsa) on the side for those who prefer extra heat.
Common Mistakes
Overcooking the chicken: Chicken thighs can become dry if cooked too long. Ensure they are just tender. Not rehydrating chuño properly: If chuño is not fully rehydrated and boiled, it will remain hard and unpalatable. Rushing the sautéing of aromatics: Allowing the onion and garlic to soften and the aji amarillo paste to cook out its raw flavor is crucial for a deep, rich sauce. Not seasoning adequately: Taste the sauce before serving and adjust salt and pepper as needed.
Frequently Asked Questions
Can I make this recipe less spicy?
Yes, you can reduce the amount of aji amarillo paste or use a milder chili paste if you prefer less heat.
Where can I find chuño?
Chuño can often be found in Latin American specialty stores or online. If unavailable, you can omit it or use additional fresh potatoes, though the texture will differ.
MORE TO KNOW
Chuño, a staple in Andean cuisine, is freeze-dried potato. Its unique texture and earthy flavor are central to many traditional Bolivian dishes. Rehydrating chuño properly is key: soak it overnight, then boil until tender, and peel before adding to the stew. This process transforms the dry, hard chuño into a soft, slightly chewy potato that absorbs the rich flavors of the sauce beautifully. The combination of chuño and fresh potatoes (papas) in this dish provides a delightful contrast in textures.
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