Picante de Pollo (Chicken in a Spicy Sauce)

There are many variations of this traditional Bolivian dish, probably as many as there are cooks. 
I chose this particular one because it was simple, straightforward and, as it was written for a 
non-Bolivian audience, I could understand the list of ingredients. Finding the aj amarillo, or
yellow pepper, proved a challenge, none of my local stores carried it. I finally found it at the
Supermercados Vallarta in Los Angeles, but then only in sauce rather than powder form. Using
that was my major deviation from the original recipe.

I didn't think much of the final results. While spicy, I felt the chicken lacked flavor. Mike,
however, really liked it as did Mika (though the sauce was too spicy for her). I served it with
steamed rice; boiled potatoes and a tomato/onion sauce are other classical accompaniments.

Picante de Pollo
Serves 6 
		4 tsp. aj amarillo sauce.
		1 tsp. pepper
		1 tsp. salt
		3/4 tsp. ground cumin
		3 tps. vegetable oil
		2 yellow onions, chopped
		tsp. ground oregano
		a dash of cinnamon
		3  lbs chicken pieces
		2 small carrots, julienne
		1 tbsp. bread crumbs

In a small bowl, combine aj amarillo, pepper, salt and ground cumin with 1/4 cup of water. Mix 
and set aside.

In a large pot, heat oil. Add the chopped onions and fry until golden. Add the aj amarillo mixture, 
the oregano, the cinnamon and  cup of water. Bring to a boil and cook until the water boils off. 
Add an additional  cup of water and repeat.

Add the chicken pieces, coat with the onions, cover and simmer for 10 minutes. Add  cup of 
water, mix, cover again and simmer for  hour.

Add the julienne carrots and simmer for 15 more minutes. Uncover, add the bread crumbs and 
adjust the seasoning.

Adapted from Magali Sarmiento de Dupleich's recipe at the

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