Sajta De Pollo
Bolivian cuisine has a multitude of spices. One typical way to spice Bolivian food is through the use of the aji peppers. Meals can be prepared picante, medio picante or poco picante. This recipe for Sajta de Pollo uses ground yellow aji peppers and the amount of aji used in this recipe is considered picante (hot).
In a small pan, sauté the grated onion in olive oil with the ground aji. If mixture is too dry add more olive oil. Sauté for several minutes to incorporate the flavor then remove from heat and set aside.
In a large stockpot add the chopped onion, and enough olive oil to coat. Sauté for about 15 minutes over low heat. Add to the stockpot the onion/aji mixture from saute pan, chicken thighs, chicken bouillon cubes, and enough water to almost cover the chicken and bring to a boil.
Once the sajta has begun to boil you can add the frozen peas and breadcrumbs. Continue to heat for another 15 minutes until ready to serve.
Sajta can be spooned over cooked rice or boiled potatoes.
Salsa Cruda is usually served as an accompaniment to most Bolivian meals.
Toss together thinly sliced red onion, sliced tomatoes, salt, pepper and olive oil.
- 1 onion, grated
- olive oil
- 1/2 cup of yellow aji powder
- Rice or potatoes
- 1 onion, chopped
- 2 lbs. of chicken thighs
- 2 chicken bullion cubes
- 16 oz. bag of frozen peas
- ¼ to ½ cup of bread crumbs