Bolivian-style Pollo al Cognac

Ingredients

In this Bolivian adaptation of Pollo al Cognac, we incorporate traditional Bolivian spices such as cumin, paprika, and oregano to infuse the chicken with a smoky flavor. Additionally, we enhance the dish with a touch of Bolivian flair by using locally sourced ingredients and serving it with fluffy white rice, a staple in Bolivian cuisine. We alse have the original recipe for Pollo al cognac, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1/4 cup cognac (60ml) 1/4 cup cognac (60ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
4. 4.
   Add the ground cumin, paprika, and dried oregano to the skillet. Stir well to coat the onions and garlic with the spices.
5. 5.
   Pour in the chicken broth and cognac, stirring to combine. Bring the mixture to a simmer.
6. 6.
   Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let the chicken cook for about 15-20 minutes, or until cooked through and tender.
7. 7.
   Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into thin strips.
8. 8.
   Serve the Bolivian-style Pollo al Cognac over fluffy white rice, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Cognac — Use a good quality cognac for the best flavor. If you prefer a non-alcoholic version, you can substitute it with apple juice or chicken broth.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken breasts in the spice mixture for 30 minutes before cooking.
• Adjust the level of spiciness by adding more or less paprika to suit your taste.
• Serve with a side of Bolivian-style llajwa sauce for an authentic touch.

Serving advice

Serve the Bolivian-style Pollo al Cognac over fluffy white rice, accompanied by a fresh salad of tomatoes, cucumbers, and avocado. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced chicken on a bed of fluffy white rice, drizzle the sauce over the top, and sprinkle with fresh parsley. Serve with the salad on the side for a vibrant and appetizing presentation.