Bolivian Spicy Chicken (Picante de Pollo)
This dish has variations as well, included one that is less and spicy. It is often served with with chuño (dried dehydrated potatoes) in a peanut and cheese sauce and chuño phuti (a side-dish that combines chuño with a sofrito, fresh cheese and eggs) . This recipe is from the Cochabamba region.
Ingredients
- 3 pounds chicken divided into parts
- 1 tsp cayenne
- 2 cups yellow onion cut into small strips
- 1 cup tomato peeled and finely chopped
- 1/2 cups locoto substitute any chili pepper, finely chopped
- 1 cup green peas peeled
- 1/2 cups parsley finely chopped
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1/2 tsp black pepper
- 1 tbsp salt
- 3 cloves garlic peeled, chopped and roasted
- 3 cups chicken stock or water
- 2 tbsp olive oil
Instructions
- In a large casserole put the chicken pieces with all the other ingredients. Pour the broth or water until covering the ingredients completely. Set to cook over high heat until it boils, and later over low heat for at least an hour and a half or until the chicken is soft. Stir occasionally.
- If while cooking the broth diminished much, add a little bit more of broth or water so that when serving there is enough liquid.
- In a deep plate serve one piece of spicy chicken with one quartered boiled potato, cooked aside, and uncooked sauce on top. Finally, sprinkle the chopped parsley on top of the spicy chicken.
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