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RecipesBolivian Sajta de Pollo with Tunta and Peanuts
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Documented recipe

Bolivian Sajta de Pollo with Tunta and Peanuts

Bolivian chicken stew in a yellow chili sauce, served with potatoes, tunta with peanuts, and a fresh onion-and-tomato sarsa.

This version brings together documented elements of Bolivian sajta: chicken stewed with yellow chili and peas, served with potatoes, tunta with peanuts, and sarsa. Sajta has regional variations; this is a consistent version with tunta on the side and no rice.

· Published on

Total time90 min
DifficultyIntermediate
servings4
Bolivian Sajta de Pollo with Tunta and Peanuts
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
Take your time

Method

  1. 01

    Soak the tunta

    Soak the tunta overnight. Before cooking, rinse it and cut it into pieces.

  2. 02

    Cook the potatoes and tunta

    Boil the potatoes in water until tender but still holding their shape. In a separate pot, cook the tunta in water until soft, then drain it.

    30 min
  3. 03

    Prepare the chili base

    Heat 2 tablespoons of oil in a pot. Add the chopped onion and garlic and cook until the onion is translucent. Stir in the cumin, pepper, salt, yellow chili, and three parsley sprigs. Cook, stirring, until the chili changes color and the oil begins to separate.

    15 min
  4. 04

    Stew the chicken

    Add the chicken pieces and peas to the chili base. Pour in the water, cover the pot, and simmer gently until the chicken is tender and the sauce has body. If needed, continue cooking until the chicken is done.

    30 min
  5. 05

    Make the tunta with peanuts

    Heat the remaining tablespoon of oil in a small pot. Sauté the onion and garlic set aside for the tunta. Add the ground peanuts and a little of the measured water; stir and cook until the sauce thickens. Add the cooked tunta and mix.

    10 min
  6. 06

    Make the sarsa and serve

    Mix the tomatoes with the thinly sliced onion and the remaining parsley. Serve the chicken pieces with their sauce, potatoes, and tunta with peanuts; finish with the fresh sarsa.

    5 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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  37. Pollo de la Granja a la Mesa - Food Safety and Inspection Service www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/pollo-de-la-granja-…
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State: Published after documentary validation; no “Tested” label is shown.

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