So, to honor the Bolivians and their conference Scott and I had Bolivian Night tonight. It was fabulous...and spicy. Now I do not recall having the dish I made tonight when I was in Bolivia. I really only remember eating a lot of roasted or grilled chicken with yucca, potato or rice and beans. Well, I also remember having homemade water buffalo cheese bought off the side of the road. While all of this was very good, I decided that the first meal was not really typically Bolivian, but could be found in any number of countries (roasted chicken and rice is a staple almost everywhere) and the second...well, I wouldn’t even know where to begin. Finally, I considered making Saltenas, which I also enjoyed in Bolivia, but are really breakfast fair and would not feel like a proper dinner (though good appetizer perhaps). So I searched online and found the following recipe for Pollo Picante. It was very good, I recommend it highly. As the name suggests however, it is spicy. While we enjoyed the chicken, the sauce and peas were just too hot for Scott or I to enjoy. Due to the spiciness, the boiled potatoes I served with it worked well.
Picante de Pollo
3 pounds chicken, divided into parts
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
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.
Finally, sprinkle the chopped parsley on top of the spicy chicken.
Recipe found at: http://boliviaweb.com/recipes/english/picante.htm
For more information on the Bolivian Conference visit:http://english.aljazeera.net/news/americas/2010/04/201042120510405334.html