Sajta de Pollo

What it really is

Bolivian chicken stew with potatoes and a vivid ají-style sauce, often served with rice or chuño.

The ají gives the sauce its color and warmth, but the heat level can be adjusted by cook. The menu should identify the pepper and say whether the potatoes are served in the stew or on the side.

The chicken is cooked until tender and served with the sauce and potatoes, whose starch balances the vivid, gently hot pepper flavor. Bolivian plates may include rice, chuño or other local accompaniments; they are served separately from the stew. The sauce may be smooth or retain some texture depending on how the peppers and aromatics are prepared. The defining idea is chicken in an ají-based preparation, not a generic red chicken stew.

Bolivian chicken stew with potatoes and a vivid ají-style sauce, often served with rice or chuño. The sauce texture and heat depend on the pepper and cooking method.

How it's served

• Serve freshly prepared as a main in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.