Bolivian Food Recipes

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Stir in diced green bell pepper and cook for another 2-3 minutes.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Mix in aji amarillo paste, cumin, salt, and black pepper, stirring well.

Pour in chicken broth and bring to a simmer.

Add fideo pasta and cook until tender, about 8-10 minutes.

Stir in peas and diced carrots, cooking for an additional 3-4 minutes.

Remove from heat and stir in chopped cilantro and lime juice.

Let rest for 5 minutes before serving to allow flavors to meld.

Serve hot, garnished with additional cilantro if desired.

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