This spicy chicken recipe from Bolivia is perfect for the long winter evenings. This one pot dish is healthy and quick to prepare.

Serves: 6
Time: 90 minutes

Ingredients

1 chicken, cut into chunks
1.5 kilos of potatoes
250 grams of peas
2 medium onions
2 tbs of chilli powder
1 tbs of paprika
5 spring onions
1 handful of parsley, roughly chopped
½ handful of coriander, roughly chopped
3 tablespoons of oil
a pinch of salt
a pinch of pepper
1 pepper, sliced thinly

Serve with rice

Method

Put a large saucepan of water on to a high heat and add the chicken, coriander, spring onions and salt and boil for around 1 hour. In the meantime boil the potatoes separately. Two minutes before the potatoes have finished add the peas. Once cooked drain. 

In a frying pan add a little oil and fry the onions gently. Once these have been soft add the chilli, paprika, salt and parsley and cook for a few more minutes. Take two ladles of the chicken stock and add to the san. Simmer for around 15 minutes. Add the peas, chicken and potatoes and cook for another five minutes. Add the coriander right at the end and serve with rice and the sliced peppers.

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