Bolivian Chicken Stew with Potatoes and Aji Verde

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A comforting chicken stew simmered with potatoes and vegetables, served with a spicy and tangy aji verde sauce typical of Bolivian cuisine. This Latin American-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, yellow potatoes, peeled and diced, carrots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 bone-in chicken thighs
• 3 cups yellow potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 jalapeño, seeded and chopped
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
2. Step 2: Add 6 bone-in chicken thighs to the pot and brown on all sides for 6-7 minutes to develop flavor.
3. Step 3: Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, coating the chicken evenly.
4. Step 4: Pour in 4 cups chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: Add 3 cups peeled and diced yellow potatoes and 1 cup sliced carrots to the pot. Continue simmering uncovered for 25 minutes until vegetables are tender and chicken is cooked through.
6. Step 6: Meanwhile, prepare the Aji Verde sauce: In a blender, combine 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1 seeded and chopped jalapeño, 2 tbsp lime juice, 1/4 cup mayonnaise, and 1/4 cup Greek yogurt. Blend until smooth and creamy.
7. Step 7: Serve the stew hot in bowls with a generous drizzle of the Aji Verde sauce on top for a spicy, tangy contrast.