Take the opportunity to celebrate the National Day of Bolivia today. This recipe of Picante de Pollo (Spicy Bolivian Chicken) will awaken your tastebuds, that’s for sure! Enjoy!
- 1 chicken
- 250 g green peas, fresh, peeled or frozen
- 4 potatoes
- 250 g rice
- 4 cayenne peppers, fresh or dehydrated
- 3 onions
- 4 garlic cloves
- 150 g parsley, finely chopped
- 3 tbsp vegetable oil
- ground cumin
- 250 g potato starch
- 3 tsp salt
- 50 ml oil
- 1 small onion
- ½ tomato
- 3 eggs
- shredded cheese
- Debone the chicken and put it in boiling water.
- Add the potatoes, a pinch of salt and cook on medium heat.
- After 20 minutes, add the peas and bring to a boil until the chicken and potatoes are soft - about 40 minutes. Stir occasionally.
- Fry the rice in 1 tablespoon of oil, continuously stirring for about 5 minutes. When the rice is golden brown, add enough water to cover the rice and let it boil on low heat, without stirring, until it becomes soft – about 25 minutes. Add more water if necessary.
- Remove the seeds from the cayenne peppers and blend with 150 ml water to make a thick sauce. If you have cayenne powder, you can make the same sauce by adding water.
- Finely chop the onions and garlic
- In a large pan, fry the onions and the garlic in 2 tablespoons of oil until they become golden brown. Add some little water to avoid burning if needed. Set aside ¾ in a bowl. To the remaining ¼, add the red pepper sauce and season. Stir all the time.
- By now, the chicken should be ready, so incorporate it and the peas in the chili sauce. Add about 5 tablespoons of broth and cook for another 15 minutes.
- Serve the chicken with some chili sauce on top, adding 1 potato on the plate and the same amount of chuño and rice. Sprinkle the chopped parsley over and you are ready to serve a Bolivian spicy dish.
- One night before preparing, put the potato starch to soak in warm water
- The next day, sort through the soaked potato flour, removing any undesirable bits of peel. Split into four parts and knead repeatedly until the bitter taste disappears.
- Bring to boil with enough water and two teaspoons of salt. Once cooked, drain in a colander.
- Chop the onion and the tomato and shred some cheese
- In another pot put the oil over medium heat. Once hot, add the onion and fry until it is golden brown.
- Add tomatoes, stir and cook for about five minutes.
- Add the eggs and mix again.
- Add the cooked and drained potato flour and cook for about five minutes.
- Finally, before serving, add cheese and stir over low heat.
About the Country Chef
In 2013, Daiana Radulescu and Omar Subieta, both ambassadors of the Jamie Oliver’s brand, founded DaiDai, a “passion salon” around their common passion: the culinary art. They like to try new recipes, mix them together and eventually eat!
Read more about IngredientMatcher’s Country Chefs in the Foodie section
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