Sajta de Pollo (Bolivian Chicken Dish)

This is a dish I had when visiting Santa Cruz, Bolivia.

Sajta de pollo is a signature dish of Bolivia, made with chicken, onions, potatoes, peas, peppers and  tomatoes.  It is traditionally prepared for Carnival and All Saints’ Day.

Sajta de pollo is usually accompanied by dehydrated potatoes called chuño, regular potatoes, or steamed white rice. Since you can’t find chuño in the United States, I opted for rice.

The  chicken is stewed in a spicy sauce that includes Bolivian yellow chilis. Couldn’t find those chilis here so I opted for serrano peppers.

This is my version:

MISE EN PLACE

INGREDIENTS:

• 4 Cups of diced yellow onions
• 2 Tbsp chopped garlic
• 2 Serrano peppers, diced. (I used the seeds and veins of the pepper. If you want to make it less spicy, devein and take out the seeds or use only one pepper.)
• 3 Roma tomatoes diced
• 3 Cups of diced potatoes
• 1 Stalk of celery
• 1 Cup of peas (I used frozen)
• 1 Chicken cut into 10 pieces (split the breasts in half)
• 2 Cups chicken bone broth
• 1 Tbsp granulated sugar
• 1/4 Tsp cumin
• 1 Tbsp olive oil
• Salt and pepper to taste

INSTRUCTIONS:

• Salt and pepper the chicken pieces and in a heavy Dutch oven brown them in the two tablespoons of olive oil. They should be golden brown on all sides.
• Remove the chicken pieces and set aside.
• Sauté the onions and serrano peppers in the drippings, scraping the bottom to loosen the browned pieces or fond.
• Once the onions are translucent, add the garlic and continue sautéing for another 30 seconds to a minute.
• Add the diced tomatoes and continue cooking over medium high heat until the tomatoes have broken down.
• Add the sugar and bone broth, stir and taste for salt and pepper.
• Add the chicken, potatoes and peas to the pot. Cover and simmer until the chicken registers 165 degrees Fahrenheit (about an hour)
• Serve over white rice or boiled potatoes.