Ingredients (serves 4 people)
Cook the tuntas and potatoes separately; Do not forget to add a little salt to the water used to cook the potatoes.
Chop 2 onions and fry them for 5 minutes in a pan with some oil. Add the parsley, celery, and green peas. Season with salt and pepper. Fry gently for a few minutes then add the finely crushed garlic and cumin.
Cut the chicken into pieces and rinse each piece before adding it to the fried onions and peas prepared previously. Add boiling water until the meat is covered and cook for about 30 minutes.
In a salad bowl, prepare the sarza by cutting the tomatoes and finely chopping the remaining onion. Season with salt and oil.
The chicken should be served basted with sauce, and decorated with the sarza, with the tuntas and potatoes.