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  Recipe Home » Poultry » PERUVIAN POTATO AND CHICKEN PLATTER
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  PERUVIAN POTATO AND CHICKEN PLATTER
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 233
Ingredients:
Potatoes and Chicken:
2 cans reduced-sodium chicken broth (14-1/2 oz. each)
1-1/3 lb. (4 medium) potatoes, cut into 1-inch chunks
2 lemons; halved
2 jalapeno peppers (fresh or canned), quartered lengthwise
2 tsp. 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)
Instructions:
To prepare potatoes and chicken, combine broth, potatoes, lemons, jalapeno peppers and cumin in a 3-quart saucepan. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken; cover and cook for about 15 minutes more 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 C. 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.
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