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Picante de pollo
Picante de pollo: chicken stewed in a bright red chilli and onion sauce with rice and Andean potatoes
High up in Jujuy, picante de pollo is the dish cooks make for weddings, patronal feast days and Carnival in the Quebrada de Humahuaca, and the small comedores near the markets of San Salvador serve it every Sunday. Chicken pieces are first poached, then finished in a vivid red sauce of ají colorado (ground dried red chilli), lots of onion, tomato and garlic, thickened with the broth; on the plate it goes with white rice, boiled Andean potatoes and often a scattering of crunchy fried potato sticks (papas fritas en bastón) or chopped tomato and onion. It is warming rather than fiery, with a deep earthy chilli flavour. The chicken must reach 74 °C at the bone. Burning the ground chilli is the usual mistake: add it to the pan off the heat or over a gentle flame, or it turns bitter in seconds. Chef's tip: let the stew sit for 15 minutes before serving; the chicken absorbs the red sauce and the colour deepens.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
For the sauce
To serve
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Method
0/6 doneStep 1: Put 3 ⅓ lb chicken thighs and drumsticks in a pot with 1 bay leaf, half of 1 tsp salt and water to cover. Bring to the boil, skim, then simmer for 20 minutes, until the chicken is almost cooked. Lift it out and keep 750 ml of the broth.
25 minStep 2: Heat 3 tbsp sunflower oil in a large casserole over a medium heat and cook 3 onions for 12 minutes, until very soft and golden.
12 minStep 3: Add 4 garlic cloves and 2 tomatoes and cook for 5 minutes, until the tomato has broken down.
5 minStep 4: Turn the heat to low and stir in 3 tbsp ají colorado (ground dried red chilli), 1 tsp ground cumin and 1 tsp dried oregano for 30 seconds, until the oil turns red. Don't let the chilli scorch.
Step 5: Pour in the reserved broth, add the chicken and the rest of 1 tsp salt and simmer, uncovered, for 15–20 minutes, until the sauce thickens and the chicken reads 165°F at the bone. Add 5 ½ oz frozen peas for the last 5 minutes if using.
20 minStep 6: Rest for 15 minutes off the heat, then serve with 10 ½ oz long-grain rice and 1 ¾ lb small Andean or waxy potatoes.
15 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 40 g
- Carbs
- 70 g
- Fat
- 18 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does picante de pollo take?
- About 70 minutes in total: 15 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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