Street Stall · Spicy Chicken
Chancao de Pollo
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The chicken is fried first and then simmered again in its chili sauce, a two-step technique locals say keeps the meat crisp-edged but still saucy.
Chicken pieces are fried, then finished in a tomato and chili sauce, and served over rice with potato. Tarija's market vendors dish it up as a lunchtime plate.
Why it's made this way: Chancao's fried-then-stewed method and use of local dried chilies mark it as a Tarija valley dish distinct from highland chicken stews.
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Part of World of Street Food — 690 dishes from 118 countries.
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