Debone the chicken and put it in boiling water.
Add the potatoes, a pinch of salt and cook on medium heat.
After 20 minutes, add the peas and bring to a boil until the chicken and potatoes are soft - about 40 minutes. Stir occasionally.
Fry the rice in 1 tablespoon of oil, continuously stirring for about 5 minutes. When the rice is golden brown, add enough water to cover the rice and let it boil on low heat, without stirring, until it becomes soft – about 25 minutes. Add more water if necessary.
Remove the seeds from the cayenne peppers and blend with 150 ml water to make a thick sauce. If you have cayenne powder, you can make the same sauce by adding water.
Finely chop the onions and garlic
In a large pan, fry the onions and the garlic in 2 tablespoons of oil until they become golden brown. Add some little water to avoid burning if needed. Set aside ¾ in a bowl. To the remaining ¼, add the red pepper sauce and season. Stir all the time.
By now, the chicken should be ready, so incorporate it and the peas in the chili sauce. Add about 5 tablespoons of broth and cook for another 15 minutes.
Serve the chicken with some chili sauce on top, adding 1 potato on the plate and the same amount of chuño and rice. Sprinkle the chopped parsley over and you are ready to serve a Bolivian spicy dish.