Peruvian potato and chicken platter Recipe

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Peruvian potato and chicken platter

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Chicken, North American, Peruvian, Potatoes, Poultry, South American, Vegetables

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Ingredients:

		Potatoes and Chicken:
2	can	Reduced-sodium chicken broth
1 1/3	lbs	Potatoes cut into 1 inch
		-chunks
2		Lemons halved
2		Fresh or canned jalapeno
		-peppers quartered length
2	tsp	Ground cumin
1	lbs	Boned and skinned chicken
		-breasts
1	cup	Cilantro sprigs
		Accompaniments:
2		Hard cooked eggs quartered
1		Red bell pepper cut into
		-thin strips
3/4	cup	Pimento-stuffed green olives
4		Whole green onions
1	cup	Prepared chunky tomato salsa

Procedures:

1	To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapen~o peppers and cumin.
2	Bring to boil, reduce heat, cover and cook 5 minutes.
3	Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.
4	Remove from heat; add cilantro to saucepan.
5	Let potatoes and chicken cool in broth.
6	Drain potatoes and chicken, reserving ?cup broth.
7	Remove cilantro, jalapen~os and lemons.
8	To assemble, mound potatoes in center of large platter.
9	Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.
10	Serve reserved broth in sauceboat.
11	Serve salsa in bowl on the side.
12	Accompaniments: eggs through salsa makes 4 servings 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