Chicken Bolivian Stew with Potatoes, Peas, and Red Chile

This Bolivian-style chicken stew is inspired by picante de pollo, a comforting dish often made with chicken, red chile, and potatoes. Here, chicken simmers in a savory sauce with potatoes and peas; the chile brings warmth and color, while a little broth keeps the stew hearty without making it heavy. Bolivian recipes vary by region and family, and this version uses accessible ingredients while offering a traditional dried-potato option.

Ingredients

3 lb bone-in, skin-on chicken thighs (1.36 kg)
1 tsp fine salt (6 g), plus more to taste
½ tsp ground black pepper (1 g)
2 tbsp neutral oil (30 ml), such as canola or sunflower oil
1 large yellow onion, finely chopped (about 200 g)
1 medium red bell pepper, finely chopped (about 150 g)
3 garlic cloves, minced (about 9 g)
2 tbsp ají colorado paste (30 g), or ají amarillo paste as a substitute
1 tsp ground cumin (2 g)
1 tsp dried oregano (1 g)
½ tsp sweet paprika (1 g)
1 can diced tomatoes, including their juice (14.5 oz / 411 g)
4 cups low-sodium chicken broth (950 ml)
1½ lb waxy or yellow potatoes, cut into 1-inch chunks (680 g)
1 cup peas, fresh or frozen (150 g)
⅓ cup chopped fresh cilantro or parsley (about 15 g)
1 tbsp fresh lime juice (15 ml), plus lime wedges for serving

Instructions

Prepare the ingredients. Pat the chicken dry with paper towels and season it on all sides with the salt and black pepper. Chop the onion, bell pepper, garlic, and potatoes, and measure the spices and chile paste. Keeping the pieces of potato close to 1 inch helps them cook evenly and makes them easy to eat with a spoon.
Brown the chicken, about 10 minutes. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Arrange the chicken skin-side down in a single layer, working in batches if necessary. Brown for about 5 minutes on the first side and 3 to 5 minutes on the other side. The chicken does not need to be cooked through yet. Transfer it to a plate; leave the rendered fat in the pot, but pour off excess fat if there is more than about 2 tablespoons.
Soften the vegetables, about 8 minutes. Reduce the heat to medium. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 6 to 8 minutes. If the vegetables begin to stick, add a tablespoon of broth and scrape up the browned bits rather than letting them scorch. Stir in the garlic, ají paste, cumin, oregano, and paprika and cook for 2 minutes, until fragrant.
Build the stew and simmer the chicken, 25 minutes. Stir in the tomatoes and broth, scraping the bottom of the pot to loosen any browned flavor. Return the chicken and any plate juices to the pot, arranging the pieces skin-side up. Bring the liquid to a gentle simmer, then cover and reduce the heat to medium-low. Simmer gently for 25 minutes; avoid a hard boil, which can make the chicken tougher and break up the sauce.
Add the potatoes and cook, 15 minutes. Stir the potatoes into the liquid around the chicken, then cover and simmer for about 15 minutes. Turn the pieces once if needed so they cook evenly. Check a thick chicken piece with an instant-read food thermometer, inserting it into the thickest part without touching bone. USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C); continue simmering if the chicken has not reached it. The potatoes should be nearly tender when pierced with a knife.
Finish with peas, 5 minutes. Stir in the peas and simmer uncovered for about 5 minutes, until hot and tender. Taste the broth and adjust the salt or black pepper. If you prefer a thicker stew, gently mash two or three potato chunks against the side of the pot and stir them back in. If it seems too thick, loosen it with a splash of broth or water.
Rest and garnish, 5 minutes. Take the pot off the heat and let it stand for 5 minutes so the juices settle. Stir in the lime juice and most of the cilantro or parsley. Spoon the stew into bowls, making sure each serving gets chicken, potatoes, peas, and plenty of broth, then scatter the remaining herbs over the top.

Tips

Choose chile paste to suit your pantry. Ají colorado, a red chile paste used in Bolivian cooking, gives the stew its characteristic red color and a rounded, earthy chile flavor. It can be difficult to find outside Latin American grocery stores. Ají amarillo paste is a practical alternative, though it tastes fruitier and often brings a little more heat. Start with 1 tablespoon if your paste is especially spicy, then add more to taste.
Keep the simmer gentle. A low, steady simmer cooks the chicken while helping the potatoes hold their shape. If the surface is bubbling vigorously, lower the heat. If the stew is barely steaming after you cover it, raise the heat slightly and check again in a few minutes.
Use chicken pieces of similar size. Bone-in thighs stay moist during the longer simmer and add flavor to the broth. If some thighs are much larger than others, check them individually with a thermometer and remove a piece only once it reaches 165°F (74°C). Boneless thighs can be used, but they will cook faster, so add them later and check their temperature rather than relying on the full timing.
Season the broth after the chile and tomatoes go in. Chile pastes and canned tomatoes vary in saltiness. Low-sodium broth makes it easier to control the final seasoning; taste near the end and add salt gradually instead of salting heavily at the start.

Serving Suggestions

Serve the stew hot in deep bowls with its broth spooned over the chicken and potatoes. Bolivian meals may pair stews with rice, so plain white rice is a useful accompaniment if you want a more filling plate; cooked rice also catches the flavorful sauce. Crusty bread works well for a casual dinner, though it is not a traditional requirement. Put lime wedges on the table so each person can add brightness to taste, and offer a small dish of chopped cilantro or parsley for extra freshness.

If you are serving guests, bring the pot to the table and let everyone choose a chicken piece, then ladle the vegetables and broth over it. A crisp green salad or sliced tomato and onion makes a refreshing contrast to the warm, gently spiced stew. Keep any rice in a separate serving bowl rather than stirring it into the pot, where it can absorb too much liquid and soften during storage.

Variations

Try chuño if you can find it. Chuño is a traditional Andean freeze-dried potato used in some Bolivian dishes. It has a distinctly chewy, porous texture that fresh potatoes cannot reproduce exactly. Follow the package directions for rehydrating it, then add it at the stage recommended on the package; do not use it as a one-for-one fresh-potato swap without accounting for its soaking and cooking instructions. If it is unavailable, the yellow potatoes in this recipe are a convenient, familiar choice.

Adjust the chile gently. For a milder stew, use 1 tablespoon of ají paste and add more after tasting. For a more pronounced chile flavor, increase it by 1 teaspoon at a time. Different pastes vary considerably in heat and salt, so a measured increase is more reliable than adding a large amount at once. You can also use a mild red chile paste, but the flavor will be less specifically Bolivian.

Use drumsticks or a mix of pieces. Bone-in drumsticks work well, as do thighs and drumsticks together. Keep the pieces roughly similar in size and check each one for 165°F (74°C), since they may finish at different times. If using skinless chicken, brown it briefly all over; the finished sauce will be a little less rich, but still flavorful.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The chicken and potatoes will absorb some broth as they sit, so the stew may be thicker the next day. For longer storage, freeze it in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes, and thaw frozen portions overnight in the refrigerator before reheating.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. Heat until the stew is steaming throughout and reaches 165°F (74°C), checking with a food thermometer. You can also microwave a serving in a covered, microwave-safe dish, stirring partway through so it heats evenly; verify that the center reaches 165°F (74°C). Reheat only the amount you plan to eat, rather than repeatedly warming and cooling the whole pot.

Frequently Asked Questions

Is this the same as Bolivian picante de pollo?
This recipe is inspired by picante de pollo, but it is not meant to represent every Bolivian version. Recipes vary, and some include chuño or other local ingredients and use different chile preparations. This accessible version uses fresh potatoes, peas, and ají colorado or a practical paste substitute in a broth-based stew.

How spicy is chicken Bolivian stew?
The heat depends mostly on the chile paste. With 2 tablespoons of a mild ají colorado paste, the stew is usually warmly seasoned rather than fiercely hot, but brands and homemade pastes differ. Begin with less if you are unsure, then taste the sauce before adding the peas and increase the chile a little at a time.

Can I make it with boneless chicken?
Yes. Boneless, skinless thighs are a convenient option, although they cook more quickly and make a slightly less rich broth than bone-in thighs. Brown them briefly, add them with the potatoes or partway through the chicken simmer, and use a thermometer to confirm that the thickest pieces reach 165°F (74°C). Avoid leaving them in the pot for the entire long simmer once they are done.

Can I make the stew ahead?
Yes. You can cook it a day ahead, cool it promptly, and refrigerate it. The flavors settle together overnight, while the potatoes may absorb some broth. Reheat gently with a little extra broth or water and bring the stew to 165°F (74°C) before serving. For the freshest herb flavor, save some cilantro or parsley and add it after reheating.

What if I cannot find ají colorado?
Look for ají colorado paste at a Latin American grocery store or online. Ají amarillo paste is the suggested substitute here; it tends to be fruitier and may be hotter, so start with less and adjust to taste. A mild red chile paste can provide color and warmth in a pinch, but it will change the flavor, and the result will be less characteristic of Bolivian-style cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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