Paraguayan-style Spicy Chicken Stew

Ingredients

While the original Indonesian Rica-rica is typically made with fish or chicken, the Paraguayan adaptation, Picante de Pollo, maintains the essence of the dish while incorporating Paraguayan flavors and spices. The Indonesian dish is known for its intense spiciness, while the Paraguayan version adds a unique tanginess to the mix, creating a distinct flavor profile. Additionally, the use of Paraguayan spices and cooking techniques gives Picante de Pollo its own identity within the realm of spicy stews. We alse have the original recipe for Rica-rica, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 green bell peppers, sliced 2 green bell peppers, sliced
• 2 tablespoons Paraguayan red pepper paste (aji molido) 2 tablespoons Paraguayan red pepper paste (aji molido)
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Juice of 2 limes Juice of 2 limes
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 42g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, sliced bell peppers, Paraguayan red pepper paste, paprika, cumin powder, dried oregano, salt, and black pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the chicken broth and lime juice. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Paraguayan red pepper paste (aji molido) — This ingredient adds a unique flavor and heat to the dish. If you can't find it, you can substitute with a combination of paprika and cayenne pepper.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Serve Picante de Pollo with steamed rice or traditional Paraguayan cornbread for a complete meal.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal on busy days.
• Adjust the spiciness according to your preference by adding more or less Paraguayan red pepper paste.
• For a richer flavor, marinate the chicken in lime juice and spices for a few hours before cooking.

Serving advice

Serve the Picante de Pollo hot, garnished with fresh cilantro. Accompany it with steamed rice or cornbread to soak up the flavorful sauce. A side of avocado slices or a fresh green salad would complement the dish perfectly.

Presentation advice

Present the Picante de Pollo in a deep serving dish, allowing the vibrant red color of the stew to shine through. Sprinkle some fresh cilantro on top for an added pop of green. Serve with a side of steamed rice or cornbread on a colorful Paraguayan-inspired table setting.