Super Juicy Bolivian Chicken Salteñas
Bolivia's best-kept secret: a slightly sweet crust hiding an incredibly juicy and savory chicken stew.
75 min
Medium
Boliviana
12 servings
The story behind
Hey! Thanks for catching that—the whole point of this recipe is how **juicy** it is! In Bolivia, eating a salteña is a daily ritual, usually enjoyed as a mid-morning snack. Legend has it they were created by an Argentine woman living in Potosi; because she was from Salta, everyone started calling these treats 'salteñas.' For me, they are the ultimate comfort food. The trick is to eat them carefully (maybe even with a spoon!) so you don't miss a single drop of that golden broth. They pair perfectly with spicy llajwa sauce and a cold glass of purple corn drink (chicha morada). It's a flavor explosion!
Instructions
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1Make the filling a day ahead: mix the chicken, potatoes, and broth with gelatin. Let it sit in the fridge overnight to solidify; this allows you to seal the dough without the juice leaking out.
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2For the dough, combine flour, sugar, and salt with the warm lard. Gradually add warm water until you have a smooth, elastic dough.
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3Roll out the dough and cut into medium circles. Place a generous spoonful of the cold, solidified filling in the center.
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4Fold the dough and create the traditional braid (repulgue) along the top, making sure it's tightly sealed.
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5Bake at a very high heat (480°F / 250°C) for about 10-12 minutes until you see the signature dark golden spots on the crust.
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6Serve hot and get ready to enjoy that amazing broth inside!
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