Bolivian Picante de Pollo / Sajta de Pollo (Spicy Chicken Stew)

  • Total time - 70 minutes
  • Prep - 20 minutes
  • Cooking - 50 minutes
  • Servings: 4
  • Country: Bolivia
A plate of Bolivian Picante de Pollo with chicken in a spicy yellow sauce, potatoes, and rice.

Picante de Pollo or Sajta de Pollo is the Bolivian variant of a spicy chicken dish. Although similar spices are used, the Bolivian recipe is heartier, often includes boiled potatoes directly in the sauce, and the sauce is thinner and spicier.

It is traditionally served with boiled potatoes, white rice, and sometimes with chuño (freeze-dried potatoes). The dish is often accompanied by K'allu salad (tomato and onion salad) or fresh Llajua.

Ingredients

Chicken and Base

  • 4 pieces (approx. 800 g) chicken thighs or breasts (bone-in or boneless)
  • 3 cups chicken broth
  • 4 pieces potatoes, medium-sized, boiled and sliced thickly
  • for serving white rice, cooked

Sauce

  • 3 tablespoons ají amarillo paste (or ají panca for milder spice)
  • 1 piece yellow onion, finely chopped
  • 3 cloves garlic, crushed
  • 0.5 cup frozen peas
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon turmeric (for color, optional)
  • to taste salt and black pepper
  • 2 tablespoons vegetable oil

Garnish (K'allu Salsa and Olives)

  • 1 piece tomato, diced
  • 0.5 piece red onion, finely chopped
  • 8 pieces black olives, halved
  • for garnish fresh cilantro/parsley, chopped

Instructions

Step 1: Prepare the Chicken and Potatoes

Boil the chicken in chicken broth (or water with salt and bouillon) for about 20 minutes until cooked through. Remove the meat and keep it warm (or shred it). Reserve the broth.

Boil the potatoes in their skins, let them cool, peel, and slice them.

Step 2: Prepare the Sauce (Sofrito)

In a large pot or deep skillet, heat the oil over medium heat. Add the onion and sauté for about 5–8 minutes until softened and translucent. Add the garlic and cook for another minute.

Add the ají amarillo/panca paste, cumin, oregano, turmeric, salt, and pepper. Cook and stir for about 3–5 minutes to toast the paste and release its aroma.

Step 3: Simmer the Sauce and Chicken

Add 2 cups of the reserved chicken broth to the pot. Stir well, scraping any browned bits from the bottom, and bring the mixture to a boil.

Once the sauce boils, add the chicken pieces (whole or shredded) and the frozen peas. Reduce the heat and simmer for 15–20 minutes to allow the flavors to meld and the sauce to slightly reduce. If the sauce is too thick, add the remaining broth.

Step 4: Serving

Prepare the K'allu salad: mix the diced tomato and onion. Salt and add a drop of oil (optional).

On each plate, place a mound of white rice and 2–3 slices of boiled potatoes.

Place a piece of chicken (or shredded meat) over the potatoes and rice, and pour the spicy sauce with peas over everything.

Garnish with black olives and fresh cilantro/parsley. You can also add some K'allu salad on top of the sauce.