Steps in Preparation

03:15 – Preparing Braised Chicken
25:06 – Preparing Tucamana
41:14 – Preparing Salsa de Mani
57:40 – Plating the Meal


Bolivian Cuisine with one of Santa Fe’s biggest culinary personalities, Chef Rocky Durham!

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
Chef Rocky will show you how to prepare some of his favorite Bolivian dishes, Tucamana (Bolivian Empanadas), Salsa de Mani (Bolivian Peanut Sauce), Santa de Pollo (Bolivian Braised Chicken). He will demonstrate these dishes all the while sharing his tips and culinary tricks with you.

Cumin Seed, Mexican Oregano, Aji Amarillo, all-purpose flour, baking powder, salt, vegetable oil, potato, carrots, celery, onion, sirloin, parsley, olives, dried fruit (raisins, currants, cherries), pepper, peanuts, russet potato, white onion, garlic, olive oil, coconut milk, chicken thighs, chicken drumsticks, chicken stock, sherry vinegar, green peas, tomatoes.

Santa de Pollo (Bolivian Braised Chicken)

Preheat the oven to 375⁰

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3 yellow onions, julienned
  • 1/2 cup Aji Amarillo (yellow chilies)
  • 4 garlic cloves, sliced
  • 1/4 cup vegetable oil
  • Salt and pepper and ground cumin to taste
  • 2 cups chicken stock
  • 3 Tablespoons sherry vinegar
  • 1 cup green peas
  • 8 medium potatoes, simmered in salted water until tender
  • 2 tomatoes, diced

  1. Season the thighs with salt, pepper, and ground cumin.
  2. Heat the oil in a dutch oven,
  3. Brown the thighs on both sides and remove from oil.
  4. Add 2 of the julienned onions to the dutch oven and saute for 3 minutes,
  5. Add the garlic and saute for 3 minutes.
  6. Return the thighs to the dutch oven, skin side up.
  7. Place Aji Amarillo, vinegar, and chicken stock in a blender.
  8. Pour the chile mixture into a pot so that the skin is still exposed.
  9. Bring to a simmer, reduce heat to medium-low and cover.
  10. Place in the oven and cook for 30-45 minutes or until fork tender.
  11. Serve with pickles onions, diced tomatoes and boiled potatoes.

Tucamana (Bolivian Empanadas)

For the dough:

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup hot water

  1. Combine the dry ingredients in a mixing bowl.
  2. Incorporate the oil and mix well.
  3. Add the hot water and mix until a smooth dough is achieved.
  4. Wrap in plastic and let the dough rest for 15 minutes.

For the filling:

  • 1 potato, diced small
  • 2 carrots, diced small
  • 2 ribs celery, diced small
  • 1 medium onion, diced small
  • 1/2 pound sirloin, diced small
  • 1/2 cup vegetable oil
  • 2 Tablespoons chopped parsley
  • 1 Tablespoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped olives
  • 1/2 cup dried fruit (raisins, currants, cherries)
  • Salt and pepper to taste
  • 4 hard boiled eggs

  1. Sauté the potatoes, carrots, celery, onion, and beef in vegetable oil.
  2. Add the remaining ingredients and sauté until the potatoes are fully cooked. Season to taste and allow the mixture to cool.

Salsa de Mani (Bolivian Peanut Sauce)

  • 1 cup unsalted, shelled, and peeled peanuts
  • 1 russet potato, diced
  • 1 small white onion, diced
  • 3 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Aji Amarillo
  • 1 cup coconut milk
  • Water as needed
  • Salt and pepper to taste

  1. Sauté the peanuts, potatoes, onion, and garlic in olive oil.
  2. Add the remaining ingredients and simmer for 15 minutes.
  3. Puree in a blender, season and adjust consistency.