Bolivian Sajta de Pollo

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

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Bolivian chicken braised in a yellow chile sauce and served with potato, tunta, peas, and fresh sarza.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Bolivian

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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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

Equipment

• Large Dutch oven
• Medium saucepan
• Steamer basket
• Serving platter

Method

 

Braise the Chicken:

1. Season chicken with half the salt and brown lightly in oil. Transfer to a plate.
2. Cook yellow onions for 8 minutes. Add garlic, chile paste, cumin, and pepper and cook for 3 minutes.
3. 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:

1. Boil the potatoes in salted water until tender, about 20 minutes.
2. Steam the pre-soaked tunta until tender, then split and tuck a slice of queso fresco into each piece.

Make Sarza and Serve:

1. Toss red onion, tomato, parsley, and oil.
2. Arrange chicken with its yellow chile sauce, potatoes, stuffed tunta, and sarza on a warm platter.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 47gFat: 27gSaturated Fat: 7gCholesterol: 165mgSodium: 990mgFiber: 7gSugar: 8g

Notes

• Yellow chile paste varies in heat, so taste before adding more.
• Refrigerate chicken and sauce for three days; store the sarza separately.