Peruvian Potato And Chicken Platter

Recipe Ingredients

		Potatoes and Chicken
2		Reduced-sodium chicken broth - - (14 1/2 ounces each
1 1/3 lbs	605g / 21oz	Potatoes - - cut into 1-inch chunks (4 medium)
2		Lemons - halved
2		Jalapeno peppers - - (fresh or canned),
		Quartered lengthwise
2 teaspoons	10ml	Ground cumin
1 lb	454g / 16oz	Chicken breasts - - (boneless and skin
1 cup	16g / 0.6oz	Cilantro sprigs
		Accompaniments
2		Hard-cooked eggs - quartered
1		Red bell pepper - - cut into thin strip
3/4 cup	177ml	Pimiento-stuffed olives - - (green)
4		Green onions
1 cup	62g / 2.2oz	Chunky tomato salsa - - (prepared)

Recipe Instructions

To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno 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, jalapenos 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

Source:
The Potato Board

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