Recipe covered in the cooking class: Bolivia
PICANTE DE POLLO (SPICY CHICKEN)
1 SMALL CHICKEN 1 DRY YELLOW PEPPER
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.
PAPAS A LA HUANCAINA ( HUANCAINA POTATOES)
4 BOILED POTATOES
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.