Sajta de pollo, also called picante de pollo, is a western Bolivian favorite served for family meals and celebrations.
Chicken braises in a fragrant yellow chile sauce and is paired with potatoes, tunta, peas, and a fresh onion-tomato sarza.
Cook the chile paste for several minutes before adding stock to mellow its raw edge.
Serving Suggestions
Serve on a warm platter with extra sauce spooned over the chicken and potatoes.
Recipe Notes
Keep the fresh sarza separate from leftovers and add it only when serving.
Bolivian Sajta de Pollo
Bolivian chicken braised in a yellow chile sauce and served with potato, tunta, peas, and fresh sarza.
Equipment
- Large Dutch oven
- Medium saucepan
- Steamer basket
- Serving platter
Ingredients
Chicken and Sauce
- 4 lb bone-in chicken pieces
- 3 tbsp neutral oil
- 2 large yellow onions finely chopped
- 4 cloves garlic minced
- 1/2 cup Bolivian yellow chile paste
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 cup green peas
- 4 cups low-sodium chicken stock
- 2 tsp fine salt divided
Potatoes and Tunta
- 6 medium yellow potatoes peeled
- 1 lb pre-soaked tunta rinsed and halved
- 8 oz queso fresco cut into thick slices
Sarza
- 1 medium red onion thinly sliced
- 2 medium tomatoes diced
- 1/4 cup flat-leaf parsley chopped
- 1 tbsp neutral oil
Instructions
Braise the Chicken:
- Season chicken with half the salt and brown lightly in oil. Transfer to a plate.
- Cook yellow onions for 8 minutes. Add garlic, chile paste, cumin, and pepper and cook for 3 minutes.
- Return chicken, add stock and remaining salt, and simmer covered for 45 minutes. Add peas and simmer uncovered 10 minutes until the sauce lightly coats the chicken.
Cook the Accompaniments:
- Boil the potatoes in salted water until tender, about 20 minutes.
- Steam the pre-soaked tunta until tender, then split and tuck a slice of queso fresco into each piece.
Make Sarza and Serve:
- Toss red onion, tomato, parsley, and oil.
- Arrange chicken with its yellow chile sauce, potatoes, stuffed tunta, and sarza on a warm platter.
Notes
- Yellow chile paste varies in heat, so taste before adding more.
- Refrigerate chicken and sauce for three days; store the sarza separately.
Nutrition
Calories: 620kcalCarbohydrates: 48gProtein: 47gFat: 27gSaturated Fat: 7gCholesterol: 165mgSodium: 990mgFiber: 7gSugar: 8g