• Capital: Sucre
• Population: about 10.7 million
• Area: 1 098 581 km²
• Currency: Bolivian Boliviano

For my Bolivian recipe, I made picante de pollo. This is a very spicy dish with chicken that is served with chunño phuti. I replaced this side dish with a potato. The meal was very spicy but delicious!!

Picante de pollo

Ingredients:

• 2 chicken thighs and 2 chicken breasts
• 2 tomatoes
• 1 1/2 onion
• 2 potatoes
• 250g green peas
• 3 garlic cloves
• 2 dried chili peppers
• Some fresh parsley
• 16 oz chicken broth (you might not need it all)
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 3 tablespoons cayenne pepper

Directions:

First, prepare your ingredients. Boil some water and put the tomatoes in it for 15 seconds. Remove the tomatoes and put them in cold water immediately. Peel the tomatoes remove the seeds and chop them.

Slice the onion, peel and chop the garlic, measure the green peas and cut the chicken breast in 2 inch cubes.

Measure all the spices.

In a blender, put the chili peppers, the cumin, the oregano, the tomatoes and the cayenne powder. Add just a little bit of chicken broth and blend to obtain a paste.

In a heavy bottom pot (I used a dutch oven), heat some oil on high heat. Once the oil is hot, brown the 2 chicken thighs. Remove them from the pot once they are browned. Now brown the chicken breast cubes and remove them from the pot when they are browned.

In the same pot, add the onion and cook them on medium heat until they are translucent. Add the garlic and cook for an additional 2 minutes.

Add the chicken back to the pot and add the spicy paste on top. Stir well. Add the green peas and pour some chicken stock until it covers the meat.

Bring to a boil, reduce heat and let simmer for 45 minutes. After 45 minutes, add the potatoes and cook them in the sauce. Serve once the potatoes are cooked (poke them with a fork to check).

Serve with some rice and potato.

Buen provecho!