Title: South American Potato Platter
Categories: Soup
Yield: 4 Servings
| 6 | c | Chicken broth |
| 2 | lb | Potatoes,cut 1"cubes |
| 2 | x | Lemons halved |
| 3 | | Fresh or can,jalepenos qrted |
| 1 | tb | Ground cumin |
| 1/2 | lb | Boneless,skinless chicken br |
| | | Small bunch cilantro |
| 2 | c | Diced tomatoes |
| 1/4 | c | Fresh or can,diced,mild |
| 1 | | Green chilies |
| 1 | tb | Chopped cilantro |
| 1 | tb | White wine vinegar |
| 1/4 | ts | Each,salt and pepper |
To prepare potatoes and chicken,in large saucepan or dutch oven combine
broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat
and simmer 8 minutes.Add chicken;simmer about 7 minutes until potatoes are
tender and chicken is cooked.Remove from heat;add cilantro bunch to sauce
pan.Cool potatoes and chicken in broth 30 minutes. Meanwhile,make salsa.In
small bowl,combine remaining ingredients.Drain potatoes and
chicken,reserving 1 cup of broth.To assemble,mound potatoes in center of
large platter.Shred chicken and arrange on platter.Pour 1/2 cup broth over
potatoes,serve remaining sauce on side.
Arrange accompaniments on platter.Accompaniments can include any of the
following:3 hard cooked eggs,quartered;1 red bell pepper,julienned;1 cup
pimento stuffed green olives;6 whole green onions;crumbled feta
cheese;raisins;peanuts;sour cream and tortilla chips. Serve immediately
with salsa on the side.Makes 4 to 6 servings