Picante de Pollo (Bolivia)

Name: Picante de Pollo (Bolivia)
Cuisine: American
Ingredients: 8 chicken pieces; 3 onions, finely diced; 2 tomatoes, finely diced; 3/4 cup green peas (about 100 grams) and 5 sprigs of parsley; 3/4 cup blended or ground red chili peppers (about 100 grams); 1 tablespoon minced garlic; Cumin, black pepper, salt to taste, and the juice of 1 lemon

Jhery Pumpers @jherypumpers

Cochabamba - Bolivia

Easy... Makes 8 servings.

Jhery Pumpers @jherypumpers

Cochabamba - Bolivia

Easy... Makes 8 servings.

Saved

Ingredients

8chicken pieces
3onions, finely diced
2tomatoes, finely diced
3/4 cupgreen peas (about 100 grams) and 5 sprigs of parsley
3/4 cupblended or ground red chili peppers (about 100 grams)
1 tablespoonminced garlic
Cumin, black pepper, salt to taste, and the juice of 1 lemon

Saved

Steps

1

Sauté the chicken pieces and set aside. While sautéing, add 1 tablespoon of salt, cumin, black pepper, garlic, and lemon juice. Let the chicken brown a bit, then set aside.
2

In a pot, heat 1/4 cup oil (about 60 ml) and sauté the onions until caramelized. Add the blended chili peppers, stirring until the mixture turns a dark color. Add the tomatoes and cook, stirring, for another 5 minutes. Pour in 5 cups of hot water or broth (about 1.2 liters) and let the mixture boil for 10 minutes.
3

After 10 minutes of simmering, add the chicken pieces, green peas, parsley sprigs, and a seasoning cube or powder of your choice. Check the salt. Let cook for another 15 minutes.
4

Remove the parsley stems. Serve the dish with a whole potato, chuño puthi (freeze-dried potato, see note), fluffy rice, and tomato-onion salad (zarza).
5

Look up Chuño puthi Bolivia. Hope you enjoy... enjoy your meal!