021 Bolivia – Picante de Pollo

021 Bolivia - Picante de Pollo2

Picante de Pollo

Spicy Sauce with chicken


8 chicken legs with thighs

12 dry yellow peppers

2 cups of water

3 large red onions diced really small

4 cups of chicken broth

1 garlic clove

1 tsp cumin

1/4 cup Oil

Put together the ingredients:

We need to ready the spicy sauce for the chicken. It is a really easy and simple to make. I

recommend having it ready in advance, so it saves you some time since you can freeze this spicey sauce.

Cut the heads of the dry yellow peppers, remove the stems. Put them in water and let them boilfor about 30 minutes. You will see the skins of the peppers start getting loose. That is when you know that they are ready.

Take the peppers out of the hot water and put them in cold water. Take the skins off and the seeds (we recommend doing this with gloves).

It is important to take the skins off the peppers because they are so hard to grind and hard to cook. Yellow peppers can be very spicey that is why we need to take the seeds out and leave them very clean.

Once that they are peeled and without the seeds, put in a blender with 2 cups of water and blend for about 2 min until very smooth. Set this aside since we will add this preparation to the onions.

We can do this sauce in advance and freeze it, it freezes really well. I always do big batches and freeze it to have it ready when I need it since this sauce is used in other dishes.

Meanwhile, chop the onions really small put them in in a large pot and cook for about 5 min. Add 2 tbsp of salt and cook until it dries. Add the oil and cook until it is dry again.

The onion part is very important! It really needs to be finely chopped since the onion will give the thickness to the sauce. Cook the onion just with the salt first and once that starts drying, add the oil and cook until it is dry again.

Once that is dry, add 4 cups of chicken broth or just water. Let it cook for about 10 min and add the yellow pepper sauce.

Meanwhile, grind the garlic with the cumin in a mortar until it is very smooth. Add this preparation to the onion and yellow pepper sauce. Let it cook for about 15 min until the onion is well cooked and soft. Until the onion starts sticking slightly in the bottom. Add the chicken at this moment, and reduce the heat to low. Let it cook foraround 20 min until the chicken is tender, stirring from time to time so it doesn’t burn on the bottom.

Is very important that the sauce doesn’t dry to much and the chicken is not too overcooked. The sauce is thick enough and the onions are well cooked if you can barely see them in the sauce.

Cooking the Rice:

1 1/2 cups rice

1 garlic clove

2 tbs of oil

3 cups of water.

1 tbs salt

Heat a frying pan and add the rice and peeled, diced garlic and the oil.

Pan fry until the rice turns dark white. Move rice constantly.

Boil water and cook the rice as regular rice.

Cooking the Chuño

4 cups of chuño

6 cups of water

2 1/2 tsp salt

1 small onion

1 small tomato

3 eggs

1/4 cup oil

1 1/2 tsp salt

Chuño is basically is frozen potato that has been dried in the sun. You can skip this step since chuño is an acquired taste.

If you find Chuño, it will be dry. You need to let it soak all night and next day, break it into pieces with your hands. Once that the chuño is in small pieces. Wash it the times in water to take out the spicey flavor.

Put water to boil, add the chuño and the salt. Cook for about 20 min. Rinse and set aside. You will see that the color of chuno changes from milky white to clear dark.

While the chuño is cooking, dice the tomato and onion.

Cook the onion and tomato with the oil and salt. Cook until onion looks wrinkly.

Add the eggs and like making scrambled eggs until the eggs are hard.

Put this egg mix to the chuño and set aside.

Cooking the Potato

8 red large potatoes

Boil the potatoes with a little bit of salt until they are soft. Set aside.

Preparing the Garnish:

1 cup of peas cooked (frozen peas work too)

1/2 cup choped parsley


Ingredients for the salsa.

2 small onions

3 small tomatoes

3 stem of quilquiña

salt and oil

Get the ingredients ready, the garnish gives the dish the final touch. Cut the onion in “Juliana” style.

Rinse and peel the tomatoes. Cut them same way as the onion.

Take the leaves off of the quilquiña stems, and put them on top of the salsa.

Add the salt and oil to the salsa just before we put the plates together.

Put the plate together with the potato, rice and chuño going on first.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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