Bolivia

The dish

Bolivian chicken salteñas are a savory chicken stew packaged in a golden, buttery pastry. The filling combines shredded chicken, potatoes, peas, olives, egg, onion, garlic, and warm spices in an aromatic broth. They’re a mid-morning tradition in Bolivia, and you eat these by hand.

What we thought

A touch of sweetness balances the savory richness. The pastry is crisp and golden on the outside but sturdy enough to hold the piping hot filling. They were very good. 4.2/5.

Ingredients and directions

Bolivian Chicken Salteñas Recipe

Chicken Filling

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 3 cups good chicken stock
• 2 tbsp butter
• 1 large red or yellow onion, very finely diced
• ½ red bell pepper, very finely diced
• 3 cloves garlic, minced
• 2½ tbsp ají amarillo paste
• 1 tbsp tomato paste
• 1½ tsp ground cumin
• 1 tsp dried oregano
• ½ tsp freshly ground black pepper
• 1 bay leaf
• 1 tbsp Better Than Bouillon chicken base
• 2 tsp sugar
• 2 large Yukon Gold potatoes, peeled and diced ¼ inch
• ½ cup frozen peas
• ¼ cup raisins, halved
• 20 green olives, chopped
• 2 hard-boiled eggs, chopped
• 2 tsp red wine vinegar
• 2 tbsp unflavored powdered gelatin
• 1/3 cup cold water
• Salt

Directions

1. Cut the chicken into ¾-inch pieces. Place in a saucepan and cover with the chicken stock.
2. Bring to a simmer and cook for 8 minutes. Remove the chicken with a slotted spoon. Keep the broth.
3. Heat a large skillet and add the butter. Add the onion and a pinch of salt. Cook for 10–12 minutes until deeply golden and soft.
4. Add the bell pepper and cook for 4 minutes.
5. Add the garlic, ají amarillo, tomato paste, cumin, oregano, black pepper, and about 2 tsp salt. Cook for 2 minutes, scraping the bottom of the pan.
6. Pour in the reserved chicken broth. Add the Better Than Bouillon, bay leaf, and sugar.
7. Bring to a simmer, stirring regularly, and cook uncovered for 10 minutes. The sauce should taste very strong. The potato, chicken, and dough will dilute it, so it needs to be aggressively seasoned. Add salt until the flavor is almost overpowering.
8. Add the diced potatoes and cook for 5 minutes.
9. Add the chicken and cook for 4 minutes.
10. Add the raisins and peas and cook for 2 minutes.
11. Turn off the heat. Stir in the vinegar and remove the bay leaf.
12. Sprinkle the gelatin over the ¼ cup cold water and let it sit for a few minutes to bloom.
13. Stir the gelatin into the filling, then fold in the eggs and olives.
14. Spread the filling in a pan and freeze for 30 minutes, stirring every 5 minutes, until the mixture is cold and the gelatin has set. Alternatively, refrigerate overnight instead of using the freezer.

• Salteña Dough

Ingredients

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp salt
• 1 tbsp ground achiote (urucú), or substitute below
• ½ cup room-temperature butter
• 1 egg yolk
• ¾ cup + 1 tbsp room-temperature water, plus up to ¼ cup more as needed

For the egg wash

• 1 egg white
• 2 tbsp water

Achiote substitute: I couldn’t find urucú at my local grocery store, so I mixed together 2 tsp paprika, ¼ tsp turmeric, and 1 tsp melted butter.

Directions

1. Mix the flour, sugar, salt, and achiote (or substitute).
2. Add the butter and egg yolk. Work the butter through the flour with your fingers.
3. Gradually add the water, mixing until a firm dough forms. If it doesn’t come together, add up to another ¼ cup of water, 1 tsp at a time. You want the dough stiff and not sticky.
4. Knead for 10 minutes. If it seems dry and cracks badly, add water 1 tsp at a time. If it’s sticky, add flour 1 tbsp at a time.
5. Cover the dough and let it rest for 20 minutes. Heat your oven to 470°F.
6. Divide into 12 equal balls. Cover and let rest for another 10 minutes.
7. Roll each ball into a circle about 6 inches across. Don’t make them paper thin or the filling will leak through.
8. Place ⅓ cup of the cold filling in the center of each disc.
9. Seal with a repulgue: fold the dough over the filling and press the edges firmly together. Push out any excess air, then pinch the seam between your thumb and index finger, working all the way around to close any gaps.
10. Place on a baking sheet with the seam on top.
11. Whisk the egg white with the water and brush over each pastry.
12. Bake for 20 minutes. Wait 5 minutes before eating.

Llajua

Ingredients

• 2 ripe tomatoes
• 1 jalapeño
• ½ serrano
• Handful of cilantro
• ¼ small onion
• Juice of ½ lime
• ½ tsp salt

Directions

1. Blend until coarse, not completely smooth. Serve with the salteñas.