Salteñas with Chicken and Sweet-Spicy Broth

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Golden, slightly sweet baked Bolivian pastries filled with a juicy chicken stew that is set with gelatin, seasoned with ají amarillo and cumin, and studded with peas, potato, olives and egg. This Bolivian-inspired chicken recipe, ready in about 115 minutes, pairs all-purpose flour, granulated sugar, lard or vegetable shortening, melted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 12, 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

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup lard or vegetable shortening, melted
• 3/4 cup warm water
• 2 egg yolks
• 1 1/2 tsp salt
• 1 1/2 lb boneless skinless chicken thighs, finely diced
• 2 cups chicken broth
• 2 envelopes (1/2 oz) unflavored gelatin
• 1 large yellow onion, finely diced
• 4 green onions, sliced
• 3 tbsp ají amarillo paste
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp paprika
• 1 medium potato, peeled and finely diced
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 2 hard-boiled eggs, chopped
• 12 black olives, pitted and halved

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Make the filling a day ahead: bloom the gelatin in 1/2 cup cold broth for 5 minutes. Heat oil in a pot over medium heat and cook the onion until soft, 6 minutes. Stir in ají amarillo paste, paprika, cumin and oregano and cook 1 minute.
2. Step 2: Add the diced chicken and cook until no longer pink, 5 minutes. Add the remaining broth and the potato; simmer 10 minutes until the potato is just tender. Add peas and cook 2 minutes more. Season with salt and 1 tsp sugar.
3. Step 3: Remove from heat, stir in the bloomed gelatin until dissolved, then add green onions and parsley. Cool, cover and refrigerate overnight until firmly set.
4. Step 4: Make the dough: whisk flour, sugar and salt. Pour in the melted lard and rub together, then add egg yolks and warm water and knead until smooth, about 5 minutes. Rest 30 minutes covered.
5. Step 5: Divide dough into 12 balls and roll each into a 6-inch round. Place 2–3 tablespoons of chilled filling in the center with a piece of egg, an olive half and a few raisins.
6. Step 6: Fold the dough over into a half-moon, seal the edges, then stand it upright with the seam on top and crimp the seam into a rope-like braid.
7. Step 7: Chill the formed salteñas 20 minutes. Heat the oven to 450°F (230°C). Brush with beaten egg and bake upright on a parchment-lined sheet for 18–22 minutes until deep golden.
8. Step 8: Rest 5 minutes and eat upright, biting off the tip and sipping the broth first.