Majadito is a dish from eastern Bolivia. Made with different meats and served with fried eggs and some delicious plantains.
This is one of my favorite foods. A dish that takes me directly to my country Bolivia. It is also one of the first meals I learned to cook. You can use several kinds of meat to make majadito. The most popular are beef jerky and duck. Growing up I think we had it mostly with beef. I find it easier to make this dish using chicken. Generally when done with chicken, a whole chicken is used, but I usually make it with chicken breast and thus shorten my time in the kitchen. You can use boneless, skinless chicken breast, as I used in this recipe, and the only thing you need to do is just cut it. Often I use chicken breast with the bone, put everything to boil and then shred it and use the broth to make majadito.


Note: This recipe was published for the first time on June, 2016, on my old blog. As we celebrate Bolivia’s independence in the month of August, I thought it was a good time to update my Bolivian recipes.
If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen
More Bolivian recipes:
Sonso de Yuca Frito (Cheesy and Fluffy Bolivian Pancake)
Rollo de Queso Picante – Spicy Bolivian Bread
Baked Cuñapé (Bolivian Bread)
Llajua (Bolivian Spicy Sauce)
Recipe
Majadito batido de pollo (Bolivian chicken and rice)
Majadito is a delicious chicken and rice dish. Serve it with a fried egg and some plantains.
Servings: 5
Calories: 453kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 1 garlic clove minced
- 1 medium green pepper diced
- 2 chopped celery stalks
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 4 tablespoons fresh parsley o 3 teaspoons dried parsley
- 2 large tomatoes diced
- 1 skinless boneless chicken breast, cut in bite-size
- 1 teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 4 tablespoons tomato paste
- 2 cups uncooked long grain rice
- 8 cups chicken broth or water
Instructions
- In a big pot, add oil and saute onions, garlic, green pepper, celery, oregano and parsley, for about 5 minutes.
- Add the chicken, cook for 3 minutes and then add the tomatoes. Cook for another 5 minutes.
- Add chicken broth or water to the pot, wait until is boiling and add the rice, salt, pepper, cumin and tomato paste. Cook in low heat, stirring every 2 or 3 minutes. It takes about 25 to 30 minutes for the rice to be done. It needs to be a little bit soupy.
Notes
Serve with fried eggs and fried plantains.
Nutrition
Calories: 453kcal

Jamie
Such a comforting dish with really great chicken flavor!
Lizet Flores de Bowen
Yes! This is my number one dish when I feel homesick 🙂
Luis
How much tomato paste do I use? It doesn’t say in the ingredients.
Lizet Flores de Bowen
Hi Luis. Thanks for catching that error. 4 tablespoons. I hope you like it!
Daney
Que rico, tal y como lo preparaba mi mama
Twana flores
La mejor receta.
Gley
Geniales tus recetas. Delicioso majadito de pollo
Nn
Eso son colladas. El majao se hace con carne seca.
Lizet Flores de Bowen
Gracias por pasar y vistar el blog!