Baltic-style Chicken Stew

Ingredients

In this adaptation, we incorporate Baltic flavors into the traditional Bolivian sajta de pollo. The original dish is known for its spicy kick and vibrant colors, achieved through the use of local ingredients like ají amarillo and rocoto peppers. To give it a Baltic twist, we introduce ingredients such as dill, caraway seeds, and potatoes, which are commonly used in Baltic cuisines. These additions enhance the flavor profile and create a unique fusion dish that celebrates the best of both culinary traditions. We alse have the original recipe for Sajta de pollo, 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 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons caraway seeds 2 teaspoons caraway seeds
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the caraway seeds, paprika, and dried dill to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the chicken to the pot and add the diced potatoes, sliced carrots, diced red bell pepper, diced tomatoes (with their juice), and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Caraway seeds — Toasting the caraway seeds before adding them to the stew will enhance their flavor.
• Chicken — For a healthier option, remove the skin from the chicken pieces before cooking.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of chili flakes or a chopped jalapeño pepper.
• For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Experiment with different root vegetables like parsnips or turnips for added variety.
• Serve the stew with a side of pickled vegetables for a traditional Baltic touch.

Serving advice

Serve the Baltic-style Chicken Stew hot in deep bowls. Garnish with fresh parsley for a pop of color. Accompany it with crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some additional dried dill over the stew just before serving. The vibrant colors of the vegetables will make the dish visually appealing.