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Title: Peruvian Potato and Chicken Platter
Categories: Entree Poultry
Yield: 4 Servings
| 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 lengthwis | |
| 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.