Argentina food recipe
Brazil food recipe
Paraguay food recipe
Bolivia food recipe
Chile food recipe
Uruguay food recipe

Recipe covered in the cooking class: Bolivia

PICANTE DE POLLO (SPICY CHICKEN)

INGREDIENTS/ CONDIMENTS

1 SMALL CHICKEN 1 DRY YELLOW PEPPER
1 ONION 1 DRY RED PEPPER
1 CARROT 1 DRY BLACK PEPPER
1 TURNIP 2 TEASPOONS OF GROUND CUMIN
AJI NO MOTO 2 GLOVES OF GARLIC
SALT
OLIVE OIL

Cut the chicken in pieces and washed them, put them in a large pan and add the onions, carrots, turnip and salt. Then add boiling water to cover the meat and vegetables to make a broth, boil it until almost done, put aside.
Take away the seeds from the dry peppers and cut them in chunks, put them into the blender with the cumin, the garlic and a little of the chicken broth to make a paste. In a saucepan put the olive oil and when hot, pour in the mix from the blender and let it cook for a couple minutes and then add some more chicken broth, put in the chicken pieces. The dish is done when the chicken is cooked.

PAPAS A LA HUANCAINA ( HUANCAINA POTATOES)

INGREDIENTS

4 BOILED POTATOES
1 OF EACH COLOUR DRY PEPPERS
100 GRS. OF PEANUTS
1 CUP MILK
OLIVE OIL

Blend the peppers and fry them in olive oil, blend the peanuts with the milk and add them to the peppers, sprinkle with aji no moto and stir it until it until have the consistence of a sauce. Place the potatoes in a plate and pour the sauce on top of them.

This course goes with a small salad made of onions, tomatoes and fresh sweet green bell pepper.