Spicy Bolivian Chicken

READY IN: 40mins
Recipe by Gabo

I don't know if this is authentic or not, and I haven't tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that's for sure!

Top Review by bob

Love this dish. Also make a vegetarian version using bouillon rather than chicken broth and Quorn roast fillets or Quorn seasoned as per chicken. In either version I prefer to use the sweet long red peppers and my preference is to use Amcho chilli flakes as they're not too hot for visitors. Highly recommended as very quick to do. Works great with either pillau or basmati rice or a mix of both. I use Veet rice because it's so quick in the microwave if I'm in a hurry!

Ingredients Nutrition

Directions

  1. Season chicken with salt and pepper. In a large frying pan, heat oil over medium heat. Add chicken strips and sauté, stirring, for 3 minutes, until chicken turns opaque. Remove chicken and set aside.
  2. Add onions, bell peppers, and garlic to pan. Sauté 3 minutes, until onions are tender. Stir in hot pepper. Add broth and peanut butter. Simmer, stirring occasionally, for 10 minutes.
  3. Stir in chicken, peas, and bread crumbs. Cook 5 to 10 minutes, stirring occasionally, until sauce is thickened and mixture is heated through. Serve over rice.

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