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Sajta de Pollo
Sajta de Pollo is a traditional Bolivian chicken stew, particularly popular in the La Paz region. It features tender pieces of chicken simmered with potatoes, onions, tomatoes, and peas in a flavorful sauce, often seasoned with ajรญ amarillo (yellow chili pepper), cumin, and garlic. It's a comforting and aromatic dish, traditionally prepared for festive occasions.
๐ง ์ฌ๋ฃ
- 1 whole Chicken(cut into 8 pieces)
- 8 large Potatoes(waxy variety, peeled and cut into chunks)
- 2 medium Onions(finely chopped)
- 1 clove Garlic(minced)
- 2 medium Tomatoes(diced)
- 150 g Yellow chili pepper (Ajรญ Amarillo)(or 2-3 Serrano peppers, seeded and minced, adjust to taste)
- 0.5 cup Peas(fresh or frozen)
- 2 cups Chicken broth
- 2 tbsp Olive oil
- 1 tbsp Sugar
- 1 tsp Cumin
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 tbsp Parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Cut the chicken into 8 pieces and wash well. Season the chicken pieces with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken and set aside.
- 3
In the same pot, add the finely chopped onions and sautรฉ until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
If using fresh ajรญ amarillo or Serrano peppers, blend them with a little water to form a paste. Add this paste to the pot with the onions and garlic. Cook for 2-3 minutes, stirring constantly.
- 5
Add the diced tomatoes to the pot and cook until they break down and form a thick sauce, about 5 minutes.
- 6
Return the browned chicken pieces to the pot. Add the chicken broth, sugar, cumin, and any remaining salt and pepper. Stir to combine.
- 7
Add the potato chunks to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are tender.
- 8
Stir in the peas during the last 5-10 minutes of cooking.
- 9
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โAjรญ amarillo provides a unique flavor and mild heat. If unavailable, Serrano peppers can be used, but adjust the quantity to your spice preference.
- โWaxy potatoes hold their shape better in stews. If you can't find waxy potatoes, use Yukon Gold or red potatoes.
- โServe Sajta de Pollo hot with white rice, boiled potatoes, or chuรฑo (freeze-dried potatoes).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a tablespoon of sugar to balance the flavors, which is included here.
- For a creamier sauce, a splash of evaporated milk can be added at the end of cooking.