3rd Dish Picante de Pollo (Spicy chicken) from Bolivia.

This has got to be my favourite recipe so far, both for ease of cooking and taste. As tastes goes it’s probably the closes to the curries I’m used too, so it tasted very familiar. Be warned if you decided to cook this, IT’S HOT!!!!!.

As for the ease of cooking, it couldn’t have been any simpler, you just put everything in the pot and add heat until cooked.

1.5 pounds chicken, divided into parts
2 tablespoons Ground cayenne pepper
1 cup white onion, cut into small strips
1/2 cup tomato, peeled and finely chopped
1/4 cup fresh locoto or chili pepper, finely chopped
1/2 cup green peas, peeled
1/4 cup parsley, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon crumbled oregano
1/4 teaspoon ground black pepper
1 1/2 teaspoons salt
2 garlic cloves, peeled, chopped and roasted
1 1/2 cups Broth or water
1 tablespoon oil

Preparation: 

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 boiled potato, cooked aside, chuño phuti and uncooked sauce on top. Finally, sprinkle the chopped parsley on top of the spicy chicken.

We gave it 8 Out of 10, it was a little too salty for my taste buds. I'll cut it back the next time though.
 

Ammo