• 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.

Chuño phuti

• One night before preparing, put the potato starch to soak in warm water
• The next day, sort through the soaked potato flour, removing any undesirable bits of peel. Split into four parts and knead repeatedly until the bitter taste disappears.
• Bring to boil with enough water and two teaspoons of salt. Once cooked, drain in a colander.
• Chop the onion and the tomato and shred some cheese
• In another pot put the oil over medium heat. Once hot, add the onion and fry until it is golden brown.
• Add tomatoes, stir and cook for about five minutes.
• Add the eggs and mix again.
• Add the cooked and drained potato flour and cook for about five minutes.
• Finally, before serving, add cheese and stir over low heat.