Bolivian Spicy Chicken Stew (Sajta de Pollo) — Aji Amarillo Chicken with Chuño

• 4bone-in chicken thighs
• 4bone-in chicken drumsticks
• 1.2 lwater
• 2 tspfine salt
• 2 leafbay leaves
• 3 tbspvegetable oil
• 2large yellow onions (finely diced)
• 4 clovegarlic (minced)
• 90 gaji amarillo paste
• 1.5 tspground cumin
• 1 tspdried oregano
• 0.5 tspground black pepper
• 500 mlreserved chicken cooking broth
• 4medium waxy potatoes (peeled)
• 1 cuplong-grain white rice
• 200 gdried white chuño (soaked in cold water for 8 to 12 hours)
• 1 tbspunsalted butter
• 2large eggs (beaten)
• 80 gqueso fresco (crumbled)
• 1ripe tomato (grated)
• 1locoto chile (seeded for medium heat and minced)
• 8 sprigcilantro (finely chopped)

Instructions

1. 1

   Drain the soaked chuño and rinse it under cold running water for 2 minutes, squeezing each piece gently to remove any strong fermented aroma. Put it in a saucepan, cover with 1 l cold water, simmer for 25 minutes, then drain and cut the chuño into bite-size pieces.

2. 2

   Place the chicken thighs, chicken drumsticks, 1.2 l water, 2 tsp fine salt, and 2 bay leaves in a large pot. Bring to a gentle boil, reduce to a steady simmer, and cook for 25 minutes, skimming the surface twice during the first 10 minutes.

3. 3

   Lift the chicken pieces onto a plate and strain the cooking broth through a fine sieve. Measure 500 ml broth for the sajta sauce and reserve any extra broth for loosening the sauce only if reheating later.

4. 4

   Warm 3 tbsp vegetable oil in a wide heavy pot over medium heat. Add the diced onions and cook for 10 minutes, stirring often, until they are soft, sweet-smelling, and lightly golden rather than browned.

5. 5

   Add the minced garlic, 90 g aji amarillo paste, cumin, oregano, and black pepper to the onions. Fry the mixture for 4 minutes, stirring constantly, so the aji amarillo loses its raw edge and the oil turns deep golden.

6. 6

   Pour in the measured 500 ml reserved chicken broth and stir until the sauce is smooth. Return the chicken to the pot, cover partially, and simmer for 25 minutes until the meat is tender and the sauce coats the back of a spoon.

7. 7

   While the chicken simmers, put the peeled potatoes in a saucepan with 1.5 l water and simmer for 20 minutes, or until a knife slides through the centers cleanly. Drain the potatoes and keep them warm, because sajta de pollo is traditionally served with whole potatoes beside the sauced chicken.

8. 8

   Cook the rice by combining 1 cup long-grain white rice, 2 cups water, and 0.5 tsp fine salt in a small pot. Bring it to a boil, cover tightly, reduce the heat to low, cook for 15 minutes, then rest off the heat for 10 minutes before fluffing.

9. 9

   Finish the chuño phuti by melting 1 tbsp unsalted butter in a skillet over medium heat. Add the drained chuño pieces, cook for 3 minutes, stir in the beaten eggs for 1 minute, then fold in the crumbled queso fresco until just warmed.

10. 10

    Make the llajwa by mixing the grated tomato, minced locoto chile, chopped cilantro, and 0.25 tsp fine salt in a small bowl. Let it stand for 10 minutes so the tomato juices mingle with the chile and herbs.

11. 11

    Taste the sajta sauce and reduce it uncovered for 3 to 5 minutes if it looks thin. The finished sauce should be spoonable, glossy, and vivid yellow-orange from the aji amarillo.

12. 12

    Serve each plate with 2 chicken pieces, 1 potato, a mound of rice, and a portion of chuño phuti. Spoon extra sajta sauce over the chicken and offer the llajwa on the side for a fresh Bolivian chile accent.