Picante de Pollo

Picante de Pollo Recipe from Bolivia with Cayenne Pepper and Spices

Region / culture: Bolivia | Preparation time: 15 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

Picante de Pollo is a traditional Bolivian dish that is known for its spicy and flavorful chicken stew. This dish is a favorite among many Bolivians and is often served during special occasions and family gatherings.

History

Picante de Pollo has its origins in the Andean region of Bolivia, where it is a popular dish among the indigenous communities. The dish is believed to have been influenced by Spanish and indigenous cooking techniques, resulting in a unique and delicious flavor profile.

Ingredients

3 lb (1.36 kg) of chicken, divided into parts
0.25 cup (60 ml) of ground cayenne pepper
2 cups (480 ml) of white onion, cut into small strips
1 cup (240 ml) of peeled and finely chopped tomato
0.5 cup (120 ml) of fresh locoto or chili pepper, finely chopped
1 cup (240 ml) of peeled green peas
0.5 cup (120 ml) of finely chopped parsley
1 tsp of ground cumin
1 tsp of crumbled oregano
0.5 tsp of ground black pepper
1 tbsp of salt
3 garlic cloves, peeled, chopped, and roasted
3 cups (720 ml) of broth or water
2 spoonfuls of oil

How to prepare

Place the chicken pieces and all the other ingredients in a large casserole. Pour enough broth or water to completely cover the ingredients.
Cook over high heat until it boils, then reduce the heat to low and simmer for at least an hour and a half, or until the chicken is tender. Stir occasionally.
If the broth reduces too much while cooking, add a little more broth or water to ensure there is enough liquid when serving.
Serve one piece of spicy chicken on a deep plate, along with one boiled potato cooked separately, chuńo phuti, and uncooked sauce on top.
Finally, garnish the spicy chicken with chopped parsley.

Variations

You can add other vegetables such as carrots, bell peppers, or corn to the stew for added texture and flavor.
For a milder version, reduce the amount of cayenne pepper or use a milder chili pepper.

Cooking Tips & Tricks

Make sure to simmer the stew on low heat to allow the flavors to develop fully.

- Adjust the amount of cayenne pepper to suit your spice preference.

- For a richer flavor, you can use homemade chicken broth instead of water.

- Garnish with fresh parsley for a pop of color and freshness.

Serving Suggestions

Serve Picante de Pollo with rice or boiled potatoes for a complete meal.

- Pair with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

Simmering the stew on low heat allows the flavors to meld together and creates a rich and flavorful dish.

Ingredient Substitutions

You can use boneless, skinless chicken thighs instead of chicken parts for a quicker cooking time.

- Substitute green peas with frozen peas if fresh peas are not available.

Make Ahead Tips

Picante de Pollo can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Picante de Pollo in a deep plate with a garnish of fresh parsley for a pop of color.

Pairing Recommendations

Pair Picante de Pollo with a glass of red wine or a traditional Bolivian chicha morada for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and potassium.

Alergens

This dish contains chicken and may contain traces of gluten.

Summary

Picante de Pollo is a nutritious dish that is high in protein and vitamins. It is a great option for a hearty and satisfying meal.

Summary

Picante de Pollo is a delicious and spicy chicken stew that is sure to impress your family and friends. With its bold flavors and hearty ingredients, this dish is perfect for any occasion. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and she always had something delicious simmering on the stove.

As soon as I walked in, I could smell the mouthwatering aroma of spices and herbs. Maria greeted me with a warm hug and a mischievous smile. "I have a special treat for you today, mi amiga," she said, leading me to the stove where a pot of bubbling goodness awaited.

I peered into the pot and saw a rich, red stew filled with tender chunks of chicken, peppers, and tomatoes. The vibrant colors and enticing aroma made my mouth water. "What is this, Maria?" I asked, eager to learn the secrets of this tantalizing dish.

Maria chuckled and handed me a spoon. "This, my dear, is Picante de Pollo. It's a traditional Mexican dish that my abuela used to make. I've put my own twist on it over the years, and now it's one of my signature recipes."

I took a spoonful of the stew and let the flavors dance on my tongue. The combination of smoky chipotle, tangy lime, and spicy chilies was a revelation. I knew then and there that I had to learn how to make this dish for myself.

Maria saw the excitement in my eyes and handed me a worn, stained piece of paper. "Here is the recipe, mi amiga. Take it, cherish it, and make it your own."

I thanked Maria profusely and promised to return the favor by sharing my own favorite recipes with her. I left her kitchen that day with a newfound sense of purpose and determination. I was going to master the art of Picante de Pollo.

Over the next few weeks, I dedicated myself to perfecting the recipe. I sourced the finest ingredients, practiced my chopping and simmering techniques, and experimented with different spice combinations. Each time I made a batch of Picante de Pollo, I would invite friends and family over to taste test and provide feedback.

Through trial and error, I honed my skills and developed my own unique take on the traditional dish. I added extra garlic for depth of flavor, a splash of tequila for a touch of sophistication, and a handful of fresh cilantro for a burst of freshness.

As I cooked, I thought back to Maria and her generosity in sharing her recipe with me. I realized that recipes are more than just a list of ingredients and instructions – they are a legacy passed down through generations, a connection to our past, and a way to express love and creativity.

Finally, after many attempts, I felt confident in my rendition of Picante de Pollo. The flavors were perfectly balanced, the chicken was tender, and the sauce was rich and velvety. I knew it was time to share my creation with the world.

I hosted a dinner party for my closest friends and family, and as they took their first bites of Picante de Pollo, their eyes widened in delight. The dish was a hit, and everyone clamored for seconds and thirds.

As I basked in the warm glow of their compliments, I thought of Maria and how her recipe had inspired me to push myself beyond my comfort zone and explore new culinary horizons. I realized that cooking is not just about following a set of instructions – it's about creativity, intuition, and the joy of sharing delicious food with the people we love.

And so, whenever I make Picante de Pollo now, I think of Maria and the special bond we share through our love of cooking. I am forever grateful for her guidance and inspiration, and I know that her recipe will always hold a special place in my heart and on my dinner table.