Bolivian Chicken Stew with Potatoes and Peanuts

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup unsalted peanuts 1 cup unsalted peanuts
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 32g
• Fiber: 4g
• 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 becomes translucent.
3. 3.
   Add the diced tomatoes and sliced bell peppers to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Return the chicken to the pot and add the ground cumin, paprika, and dried oregano. Stir well to coat the chicken and vegetables with the spices.
5. 5.
   Pour in the chicken broth and add the unsalted peanuts. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes.
6. 6.
   Add the potato chunks to the pot and continue simmering for an additional 20 minutes, or until the potatoes are tender.
7. 7.
   Season with salt and pepper to taste. Adjust the seasoning if needed.
8. 8.
   Serve the Sajta de Pollo hot, garnished with fresh chopped cilantro. It pairs perfectly with steamed rice or warm tortillas.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized chunks to ensure they cook uniformly.
• Peanuts — If you prefer a smoother texture, you can use peanut butter instead of whole peanuts. Simply add it to the stew during the last few minutes of cooking and stir until well incorporated.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper or a dash of hot sauce to the stew.
• To save time, you can use pre-cut chicken pieces or boneless chicken thighs.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Sajta de Pollo with steamed rice or warm tortillas to soak up the flavorful sauce. A side of fresh avocado slices or a crisp green salad complements the dish perfectly.

Presentation advice

Garnish the Sajta de Pollo with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it in a deep bowl or on a large platter, allowing the vibrant colors of the stew to shine through.