2 Packages of 'Doña Isabel' Chuño Blanco 'Tunta'
  • Ancient method of preservation
  • High in carbohydrates and vitamin C
  • Size - 2 x 15 oz

Aymara and Quechua legends consider potatoes to be one of the most important gifts of the “Pachamama” or mother Earth. Chuño and Tunta are dehydrated potatoes produced by traditional methods, using nothing more than nature itself to preserve it. Found in the ancient archaeological Aymara, Quechua and Tiwanakota sites, this vegetable has been eaten over the generations and its production still carries the ancient secrets of these cultures that have survived over a thousand years. The Chuño is a main ingredient for many Peruvian, Argentinian, Chilean and Bolivian dishes. If stored in a dry and dark place, this vegetable can be stored for years and can be consumed as part of a diet rich in carbohydrates and vitamin C.

Traditional “Picante de Pollo” (Spicy Chicken)

Serves 6.

Chicken – 6 legs and 6 thighs
¼ cup aji panca powder
2 cups chopped white onion
2 large tomatoes, peeled and chopped
½ cup rocoto finely chopped (or 3 tablespoons aji colorado paste)
1 cup green peas
½ cup finely chopped parsley
3 garlic cloves
3 cups low sodium chicken broth (use water if desired)
1 teaspoon ground cumin
1 teaspoon crumbled oregano
Salt and pepper to taste
12 tuntas (chuno blanco)

For the topping sauce:
1 white onion, very finely sliced
1 tomato, finely sliced
2 tablespoons olive oil
1 tablespoon vinegar
Salt and pepper to taste


Wash the chuno and place them in a large bowl. Cover with water and let rest for at least three hours or overnight before cooking. Drain the water and place the chuno in a large pot. Cover with water and cook at medium heat for 45 minutes or until chuno is fork tender.

Wash the chicken well and dry it with paper towel. Heat ½ teaspoon of oil on a skillet and sautee the chicken pieces for about 6- 8 minutes.

In a large pot, sauté the onion and garlic until the onion turns transparent. Add the tomatoes and mix well. Add the rocoto or aji colorado, cumin, salt, pepper, oregano and peas. Stir constantly for another 5 minutes. Add the chicken pieces and broth to pot and mix well. Cover and let cook at high heat until boiling. Reduce heat and simmer for about 30 minutes or until the chicken is done.

Mix the sauce ingredients together in a bowl, stir well and reserve.

Arrange two pieces of chicken on a dish for each guest. Make sure to pour enough broth over the pieces. Top with onions and tomato sauce. Place two tuntas per guest next to the chicken and pour more broth over. Decorate the dish by sprinkling fresh chopped parsley on top. Salud!

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