What is aji amarillo paste?
Aji amarillo paste is a vibrant yellow chili paste made from Peruvian yellow peppers. It has a fruity, slightly sweet flavor with a medium heat level, and is a cornerstone of many Bolivian and Peruvian dishes.
DINNER
Spicy Bolivian Chicken Stew with Chuño and Rice
Experience the rich flavors of the Andes with our authentic Bolivian Picante de Pollo. This hearty dish showcases succulent chicken simmered in a vibrant, spicy aji amarillo sauce, traditionally accompanied by rehydrated chuño (Andean freeze-dried potatoes) and fluffy white rice. It's a comforting and deeply satisfying meal that transports your taste buds straight to Bolivia.
HOW TO MAKE IT
Let's cook.
01
Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
02
Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
03
Add chopped onion to the pot and cook over medium heat until softened, about 5 minutes. Add minced garlic, aji amarillo paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring constantly, until fragrant.
04
Return chicken to the pot. Pour in 1 cup chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through and tender.
05
Stir in frozen peas and the rehydrated, cooked chuño. Continue to simmer for 5 minutes, allowing the flavors to meld and peas to heat through.
06
Taste and adjust seasoning if necessary. Serve the Picante de Pollo hot, alongside 1/2 cup of cooked white rice per serving. Garnish with fresh chopped parsley.
About This Recipe
Experience the rich flavors of the Andes with our authentic Bolivian Picante de Pollo. This hearty dish showcases succulent chicken simmered in a vibrant, spicy aji amarillo sauce, traditionally accompanied by rehydrated chuño (Andean freeze-dried potatoes) and fluffy white rice. It's a comforting and deeply satisfying meal that transports your taste buds straight to Bolivia.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of rocoto paste along with the aji amarillo. If chuño is unavailable, small boiled potatoes can be a suitable substitute, though the texture will differ. Ensure your chuño is fully rehydrated and tender before adding to the stew.
Easy Substitutions
Chicken breast can be used instead of thighs, but reduce cooking time to prevent drying out. If aji amarillo paste is hard to find, a blend of roasted red bell pepper and a small amount of habanero or Scotch bonnet pepper can mimic the flavor and heat, though it won't be identical. Green beans can replace peas for a different vegetable.
Storage & Reheating
Store leftover Bolivian 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 thoroughly hot.
Serving Suggestions
Serve with a side of fresh salsa criolla (a simple onion and tomato salad) for a refreshing contrast. A sprinkle of crumbled queso fresco on top adds a creamy, salty element. For a complete meal, offer a small bowl of llajwa (Bolivian spicy salsa) on the side for those who prefer more heat. A light green salad with a simple vinaigrette also pairs well.
Common Mistakes
Overcooking the chicken: Chicken thighs are forgiving, but still benefit from not being overcooked. Cook until just tender. Not rehydrating chuño properly: Chuño needs ample time to soak and cook to achieve the right texture. Follow package instructions carefully. Using too much aji amarillo: While 'picante' means spicy, aji amarillo has a distinct fruity flavor. Start with the recommended amount and add more to taste. Not seasoning adequately: Taste the sauce before serving and adjust salt and pepper as needed, as broth and aji amarillo can vary in sodium content. Rushing the sautéing of aromatics: Allowing the onion and garlic to soften and the aji amarillo to cook out its raw flavor is crucial for a deep, rich sauce.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can substitute the chicken with firm tofu or a mix of hearty vegetables like carrots, potatoes, and bell peppers. Use vegetable broth instead of chicken broth.
Where can I find chuño?
Chuño can often be found in Latin American specialty stores or online. If unavailable, small boiled and quartered potatoes can be used as a substitute, though the texture will be different.
Is this dish very spicy?
The spice level can be adjusted. Aji amarillo has a moderate heat. You can reduce the amount of aji amarillo paste for a milder dish or add a pinch of rocoto paste for more heat.
MORE TO KNOW
Chuño, a staple in Andean cuisine, are freeze-dried potatoes that undergo a unique process of freezing at night and drying in the sun during the day. This traditional method, practiced for centuries, removes moisture and allows for long-term storage. When rehydrated, chuño develops a distinct chewy texture and earthy flavor that is integral to many Bolivian dishes like Picante de Pollo. While they may seem unusual to those unfamiliar, they offer a fascinating glimpse into indigenous food preservation techniques and contribute significantly to the dish's authenticity.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.