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