Spicy Bolivian Chicken
Get ready to savor the bold and hearty flavors of Spicy Bolivian Chicken, a soul-warming dish that brings Latin American flair to your dinner table. This one-pot recipe features tender, bone-in chicken thighs simmered to perfection in a vibrant aji amarillo (yellow chili) sauce, enriched with aromatic spices like cumin, paprika, and oregano. The addition of creamy russet potatoes and a fragrant bay leaf creates a wholesome, comforting stew that's ideal for family dinners or special occasions. With just 20 minutes of prep, this dish is easy to make yet bursting with complex flavor. Garnished with fresh parsley and served with fluffy white rice, Spicy Bolivian Chicken is a crowd-pleaser that offers a deliciously fiery kick with every bite. Perfect for fans of spicy food and traditional Bolivian cuisine!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons vegetable oil
- 1 large white onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 tablespoons aji amarillo paste (yellow chili paste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 2 large peeled and cubed russet potatoes
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 cups white rice, cooked (for serving)
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and black pepper, and brown them in the skillet for 3-4 minutes per side until golden. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the aji amarillo paste, ground cumin, paprika, and oregano. Cook for 1-2 minutes, allowing the spices to bloom.
Return the browned chicken thighs to the skillet, coating them in the spice mixture.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer.
Add the cubed potatoes to the pot, ensuring they are submerged in the liquid.
Cover the pot, reduce heat to low, and allow the dish to simmer for 40-45 minutes until the chicken is tender and the potatoes are fully cooked.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with a generous portion of cooked white rice.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.9 g | 346% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 16.6 g | ||
| Protein | 307.2 g | 614% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6610 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
