The Spicy Chicken Stew is a traditional Bolivian dish, full of intense and spiced flavors. Prepared with chicken, potatoes, and a variety of spices, it is perfect for festive gatherings and sharing with family.
In a large pot, the chicken is slowly cooked with onion, garlic, and spices until tender.
Then, tomatoes, chili peppers, and chicken broth are added to give flavor and heat to the stew.
It is served hot with white rice and tortillas for a comforting meal full of flavors.
Spicy Chicken Stew
Ingredients
1 ½ kilogram of Deboned chicken
½ cup of Ground red chili powder
2 cups of Finely sliced white onion
1 cup of Peeled and finely chopped tomato
½ Finely chopped hot pepper
1 cup of Shelled green peas
½ cup of Finely chopped parsley
1 teaspoon of Ground cumin
1 teaspoon of Crumbled oregano
½ teaspoon of Ground black pepper
1 tablespoon of Salt
3 Toasted, peeled, and chopped garlic cloves
3 cups of Broth or water
2 tablespoons of Oil
Preparation (simple version)
Preparation
Step 1 : In a large pot, place the shredded chicken along with all the assembled ingredients.
Step 2 : Make sure the broth or water completely covers the ingredients.
Step 3 : Cook over high heat until it begins to boil, then reduce to low and simmer for at least an hour and a half, or until the chicken is very tender.
Step 4 : Occasionally stir during cooking.
Step 5 : If during cooking the liquid has significantly reduced, add a bit more broth to ensure there’s enough juice when serving.
Step 6 : When ready to serve, place the spicy chicken in a deep dish accompanied by cooked white potato, chuño phuti (cooked chuño), and raw salsa.
Step 7 : Finally, sprinkle generously chopped parsley over the spicy chicken before enjoying this delicious dish.
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