Guisos here, stews over there ... The reconforting food cooking method is everywhere. In this community we love this type of preparations, such as today's recipe: chicken sajta .
Generally the stews and plate meals are born as a way of creating substantial food with native ingredients , in the case of today's recipe external influences are added.
According to historians, the Spanish influence also intervenes in the era of the colony . In this way this dish is considered an emblem of the gastronomy of the place. Stay that I tell you many more details charged about this creation with chicken, so tasty.
Content table
About the chicken Saxa
The chicken steak is an appreciated Bolivian dish, highlighted in the region of La Paz. This stew reflects the rich culinary tradition of Bolivia , combining tender chicken pieces with potatoes, yellow pepper, onion and tomato .
- The Paceño chicken is characterized by the harmony between the spicy pepper and the softness of the potatoes with evaporated milk , creating a unique taste experience.
Full of intense and aromatic flavors , its presence in local celebrations and festivities has rooted, becoming a culinary bolivian identity . The meticulous preparation of the chicken Saxa highlights the skill and dedication of regional cuisine, offering diners an authentic delight that captures the diverse and delicious essence of Bolivian gastronomy.
Another of the great peculiarities of this recipe is the combination of intense and aromatic flavors that added to the meticulous preparation and a slow fire is created a dish impossible to ignore. I invite you to do it at home to eat with the whole family and be more than satisfied.
Some characteristics of chicken sajta
The chicken steak is a Bolivian saucer characterized by a unique mixture of flavors, combines tender pieces of chicken with potatoes, yellow pepper, onion and tomato , resulting in an unforgettable culinary experience.
This stew reflects the rich culinary tradition of the Andean zone, where the harmony between the spicy pepper and the softness of the potatoes is fundamental. The Paceño Chicken Saxa stands out for its meticulous preparation and is proudly served in local celebrations and events.
This dish, rooted in the Bolivian identity, captures the essence of regional cuisine, offering diners a taste trip through the diversity of authentic flavors of Bolivia.
History of the Chicken Saxa Recipe
The chicken steak has deep roots in Bolivia's culinary history, especially in the La Paz region. This traditional dish has evolved throughout generations, merging indigenous and Spanish influences. It is believed that its origin dates back to the colonial era , when local ingredients such as yellow pepper and potatoes combined with European cuisine techniques.
- The chicken Saxa became a reflection of the country's cultural and geographical diversity, highlighting the richness of its native ingredients.
Over time, this stew has maintained its relevance in the gastronomy of Bolivia , being transmitted from generation to generation as a culinary treasure that celebrates the identity and inheritance of the Andean region.
Why is it called Sajta?
The word " Saxa " has its roots in the Aymara language, spoken by indigenous communities in Bolivia and other Andean countries. In Aymara language , "Saxa" refers to a stew or stew , and is a term that has been adopted in Bolivian cuisine to describe a specific dish.
- Saxa, in the culinary context, is characterized by combining ingredients such as chicken, yellow pepper, potatoes and other condiments, creating a tasty and aromatic stew.
This term not only encapsulates the chicken Saxa recipe, but also reflects the rich cultural heritage of the Andean communities. This dish has become an emblematic element of Bolivian culinary identity, being an expression of the merger between indigenous traditions and subsequent gastronomic influences in the region.
Where does the chicken Saxa recipe come from?
The Saxa has its roots in the Andean region of Bolivia , specifically in La Paz. This city, located at great altitude in the Andes, has been the cradle of a rich culinary tradition that fuses native ingredients with diverse cultural influences.
The creation of chicken Saxa is attributed to the convergence of indigenous gastronomic practices and elements introduced during the colonial era, when Spanish cuisine mixed with local products.
This became a reflection of the geographical and cultural diversity of Bolivia , highlighting the adaptability of local gastronomy over time. Saxa represents a culinary treasure that has endured as a regional identity symbol.
A variant for a more abundant dish
The chicken with noodle is a deliciously comforting variant of the traditional Bolivian dish. Originally from the region of La Paz, this version combines the essence of the Saxa with the texture and added substance of the noodles.
The mixture of tender pieces of chicken , potatoes, yellow pepper, onion and tomato merges with the comforting presence of the noodles, creating a dish that satisfies both in flavor and consistency.
This stew reflects the adaptability of Bolivian cuisine, incorporating local influences to offer full gastronomic experience. The chicken steak with noodle, rooted in the rich culinary tradition of Bolivia, stands out for its ability to evolve without losing the authentic essence that makes it unique at the Bolivian table.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Chicken Saxa Recipe
Yield : 6 portions
Preparation time : 1 hour 30 minutes
Ingredients
- 1 chicken, cut into pieces
- 4 potatoes, peeled and cut into cubes
- 1 onion, chopped
- 3 tomatoes, chopped
- 2 yellow peppers, without veins or seeds, chopped
- 3 garlic cloves, chopped
- 1 cup of peas
- 1 cup of chicken broth
- 1 cup evaporated milk
- Vegetable oil
- Cumin, pepper, salt comfortable
Simple chicken Saxa preparation
- In a pot heat oil and brown the chicken pieces. Remove and book. In the same pot, sauté the onion, chili, and garlic until golden brown.
- Cook the tomatoes until they are completely waste and form a thick sauce, approximately 5 minutes.
- Incorporate the chicken again with the potatoes, cumin, pepper and salt to taste. Keep fire at the medium level throughout cooking to ensure that potatoes and chicken are cooking evenly. Cook over medium heat until the potatoes are tender.
- Add evaporated milk and peas. Cook 5 more minutes. Serve hot.
