Sri Lanka

Passport & Plate - Picante de Pollo

Bolivia | Friday, February 27, 2015 | 2 photos

Ingredients
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

 

How to prepare this recipe
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.

 

The story behind this recipe
A couple of years ago I did a 30 day challenge where I had to cook a different dish from a different everyday for 30 days. I blogged about it's successes and failures on my blog, http://ammosthoughts.blogspot.co.uk/.

This particular recipe is one of the simplest to make but the taste is sensational! Be warned it is on the spicy side of hot!

Ammo