Sajta de Pollo

Name: Sajta 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 amarillo peppers, rehydrated; 1 onion, quartered; 3 cloves garlic; 1 tsp cumin; 1/2 cup toasted breadcrumbs or ground peanuts; 2 cups chicken broth; 8 small potatoes or chuño, boiled; Oil; Salt; Chopped parsley

Sajta de Pollo (SAHK-tah deh POH-yoh)

Chicken in Yellow Pepper Sauce

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 422 kcal

Tender chicken smothered in a thick, vibrant yellow sauce made from aji amarillo peppers, served over chuño or potatoes — a La Paz fiesta staple.

Nutrition & Info

Protein 35.0g

Carbs 30.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free

Equipment Needed

blender large skillet saucepan

Presentation Guide

Vessel: deep plate

Garnishes: parsley, sliced onion

Accompaniments: chuño, rice

Ingredients

1kg chicken pieces
6 dried aji amarillo peppers, rehydrated
1 onion, quartered
3 cloves garlic
1 tsp cumin
1/2 cup toasted breadcrumbs or ground peanuts
2 cups chicken broth
8 small potatoes or chuño, boiled
Oil
Salt
Chopped parsley

Instructions

1
Boil chicken pieces until cooked through, about 25 min. Reserve broth.
2
Blend rehydrated aji amarillo with onion, garlic, cumin, and 1 cup broth until smooth.
3
Sauté the aji sauce in oil for 5 min until darkened and fragrant.
4
Add remaining broth and breadcrumbs or ground peanuts to thicken. Simmer 10 min.
5
Add cooked chicken to the sauce. Simmer 5 min to absorb flavors.
6
Serve over boiled potatoes or chuño, garnished with parsley.

💡

Did You Know?

Sajta de pollo is the official dish of the Alasitas festival in La Paz, where miniature versions are blessed for good luck.

Chef's Notes

Equipment Tips

blender
large skillet
saucepan

Garnishing

parsley, sliced onion

Accompaniments

chuño, rice

The Story Behind Sajta de Pollo

Sajta is a colonial-era La Paz creation that marries Spanish chicken cookery with indigenous aji amarillo peppers. The thick pepper sauce technique is distinctly Andean, using breadcrumbs or ground peanuts as thickeners rather than European roux. It became the centerpiece of La Paz festival cuisine, particularly during January's Alasitas miniatures fair.

🕐 Traditionally enjoyed lunch, festivals, alasitas fair 📜 Origins: Colonial La Paz

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