Picante de Pollo

Name: Picante de Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bolivian
Ingredients: 1kg chicken pieces; 6 dried aji colorado peppers, rehydrated; 2 tomatoes; 1 onion, diced; 3 cloves garlic; 2 tsp cumin; 1 tsp oregano; 2 cups chicken broth; Oil; Salt; Parsley; Boiled potatoes, rice

Picante de Pollo (pee-KAHN-teh deh POH-yoh)

Spicy Chicken in Red Pepper Sauce

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 454 kcal

Tender chicken pieces bathed in a thick, brick-red sauce of aji colorado peppers, served over rice and potatoes — Bolivia's everyday spicy classic.

Nutrition & Info

Protein 35.0g

Carbs 38.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

blender large pot skillet

Presentation Guide

Vessel: plate

Garnishes: parsley, sliced tomato

Accompaniments: rice, boiled potatoes, llajwa

Ingredients

1kg chicken pieces
6 dried aji colorado peppers, rehydrated
2 tomatoes
1 onion, diced
3 cloves garlic
2 tsp cumin
1 tsp oregano
2 cups chicken broth
Oil
Salt
Parsley
Boiled potatoes, rice

Instructions

1
Boil chicken 25 min until cooked through. Reserve broth.
2
Blend aji colorado with tomatoes, garlic, cumin, and oregano into a smooth paste.
3
Sauté onion, add aji paste, cook 8 min until sauce darkens and thickens.
4
Add broth, simmer 10 min. Add chicken pieces and coat in sauce.
5
The sauce should be thick enough to cling to the chicken.
6
Serve over rice with boiled potatoes and parsley garnish.

💡

Did You Know?

Every Bolivian mother claims her picante de pollo is the best — and every Bolivian child agrees with their own mother.

Chef's Notes

Equipment Tips

blender
large pot
skillet

Garnishing

parsley, sliced tomato

Accompaniments

rice, boiled potatoes, llajwa

The Story Behind Picante de Pollo

Picante de pollo is Bolivia's most common lunch dish, found in homes and markets across every region. The aji colorado pepper sauce technique is the foundation of Bolivian cooking, a tradition stretching back to pre-Columbian times. Each family guards their particular spice ratios as closely held secrets.

🕐 Traditionally enjoyed lunch 📜 Origins: Colonial Andean

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