Sajta de Pollo (Bolivian Chicken in Yellow Chili Sauce)
In short: Chicken simmered with potatoes and peas in a bright orange sauce of yellow chili, onion, garlic and cumin, served over white rice. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 25 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 620 kcal
Sajta is a classic of La Paz kitchens, where yellow chili sauce is cooked with chicken until it turns thick, orange and fragrant. The ají amarillo gives fruity warmth rather than fierce heat, and onion, garlic and cumin round it out. Potatoes cook right in the sauce, and a few mashed pieces thicken it into a loose gravy. Serve it over rice, with a little llajua for anyone who wants more heat.
Instructions
- Pat the chicken dry and season with the salt and pepper. Heat the oil in a wide heavy pot over medium-high heat and brown the chicken in two batches for 4 to 5 minutes per side. Remove to a plate.
- Lower the heat to medium and cook the onions for 8 to 10 minutes, until soft and golden. Stir in the garlic, ají paste, cumin and oregano and cook for 3 minutes, until the paste darkens and smells fragrant.
- Return the chicken to the pot and add the water. Bring to a boil, cover and simmer for 20 minutes.
- Add the potatoes and simmer, partly covered, for 20 to 25 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F) in the thickest part.
- Stir in the peas and cook for 5 minutes. Mash a few pieces of potato against the side of the pot to thicken the sauce, which should coat the chicken.
- Stir in the parsley, taste for salt and serve over hot white rice.
Tips
- Brown the chicken well for deeper flavor, and let the paste fry until it darkens, since raw chili paste tastes sharp. Use chicken thighs rather than breasts so the meat stays juicy.
- Ají amarillo paste is sold in Latin American shops. In a pinch, blend 3 mild yellow chilies with a little water, or use 2 tablespoons of sweet paprika and a pinch of cayenne.
Questions and answers
Is sajta de pollo spicy?
It is warm and fruity rather than very hot, since ají amarillo is a moderate chili. Add llajua or a fresh chili at the table for more heat.
What is sajta de pollo served with?
Usually white rice and boiled potatoes. In the highlands it often comes with chuño, the freeze-dried potato of the Andes, and a salad of tomato and onion.
Can I use chicken breasts?
Yes, but add them for the last 20 minutes only, so they do not dry out. Bone-in thighs and drumsticks give a richer sauce.
How long does it take to make Sajta de Pollo (Bolivian Chicken in Yellow Chili Sauce)?
About 1 h 50 min in total: 25 min of preparation and 1 h 25 min of cooking.
How many calories are in Sajta de Pollo (Bolivian Chicken in Yellow Chili Sauce)?
About 620 kcal per serving, with 30 g of protein, 75 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 75 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
