RECETAS Y COCINA

Ingredients

• 3 lb chicken, divided into portions
• ¼ cup ground cayenne pepper
• 2 cups of white onion, cut into small strips
• 1 cup tomato, peeled and finely chopped
• ½ cup fresh locoto or chili pepper, finely chopped
• 1 cup green peas, peeled
• ½ cup parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon crumbled oregano
• ½ teaspoon ground black pepper
• 1 tablespoon salt
• 3 garlic cloves, peeled, chopped and roasted
• 3 cups broth or water
• 2 spoonfuls 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 a high heat until it boils, and later over a low heat for at least an hour and a half or until the chicken is tender. Stir occasionally.

If while cooking the broth has reduced too much, add a little more broth or water so that there is enough liquid when serving.

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Presentation

In a deep plate serve one piece of spicy chicken with one boiled potato, cooked separately, chuño phuti and Bolivian salsa cruda on top.

Finally, sprinkle the chopped parsley on top of the spicy chicken.

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