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- Exported from MasterCook *
PERUVIAN POTATO & CHICKEN PLATTER
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------POTATOES AND
CHICKEN-------------------
2 cn Reduced-sodium chicken broth
-- (14 1/2 ounces each)
1 1/3 lb (4 medium) potatoes
-- cut into 1-inch chunks
2 Lemons -- halved
2 Jalapen~o peppers
-- (fresh or canned),
-- quartered lengthwise
2 ts Ground cumin
1 lb Chicken breasts
-- (boneless and skinless)
1 c Cilantro sprigs
-----ACCOMPANIMENTS-----
2 Hard-cooked eggs -- quartered
1 Red bell pepper
-- cut into thin strips
3/4 c Pimiento-stuffed olives
-- (green)
4 Whole green onions
1 c Chunky tomato salsa
-- (prepared)
To prepare potatoes and chicken, in 3-quart saucepan
combine broth, potatoes, lemons, jalapen~o peppers and
cumin. Bring to boil, reduce heat, cover and cook 5
minutes. Add chicken; cover and cook about 15 minutes
longer until potatoes are tender and juices run clear
when chicken is pierced. Remove from heat; add
cilantro to saucepan. Let potatoes and chicken cool
in broth. Drain potatoes and chicken, reserving 3/4
cup broth. Remove cilantro, jalapen~os and lemons.
To assemble, mound potatoes in center of large
platter. Shred chicken and arrange on platter with
remaining ingredients except reserved broth and salsa.
Serve reserved broth in sauceboat. Serve salsa in
bowl on the side.
Menu: Tossed Green Salad, Banana Cake
Nutritional Information Per Serving: 320 calories; 9
g fat; 160 mg cholesterol; 1360 mg sodium; 38 g
carbohydrate; 7 g fiber; 26 g protein.
Source: The Potato Board <recipes@potatoes.com>
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