Dylan took us to Bolivia for dinner tonight. His dinner - and dessert - featured three very common Bolivian ingredients: peanuts, potatoes, and coconut. Our main dish was a version of Pipían de Gallina (Peanut-Stewed Chicken). There are versions that are complicated; I found a version that was fairly simply and used peanut butter. Okay, maybe that isn't the most traditional recipe, but it tasted good! olive oil minced garlic chopped fennel chicken boullion chicken, boneless, skinless and cubed salt and pepper to taste carrots, coined potatoes, cubed organic peanut butter Heat the oil in a large soup pot over medium-high flame. Add the garlic and fennel. Saute until slightly brown. Add chicken and cook through. Add carrots, potatoes, salt and pepper and cook till fork tender. Pour in boullion, reduce heat to medium-low, and simmer for about 10 minutes. Whisk a little of the hot broth into the peanut butter to thin it out a bit. Then stir the peanut butter into ...