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Peruvian Potato And Chicken Platter

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, H, C, E, P
MineralsFluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Potatoes and Chicken

  2. 2 Reduced-sodium chicken broth - -

  3. 14 1/2 ounces each 1 1/3 lbs 605g / 21oz Potatoes - - cut into 1-inch chunks (4 medium)

  4. 2 Lemons - halved

  5. 2 Jalapeno peppers - - (fresh or canned),

  6. 2 teaspoons 10ml Ground cumin

  7. 1 lb 454g / 16oz Chicken breasts - -

  8. 1 cup 16g / 0.6oz Cilantro sprigs

  9. Accompaniments

  10. 2 Hard-cooked eggs - quartered

  11. 1 Red bell pepper - - cut into thin strip

  12. 3/4 cup 177ml Pimiento-stuffed olives - - (green)

  13. 4 Green onions

  14. 1 cup 62g / 2 1/5oz Chunky tomato salsa - - (prepared)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.

  3. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving 3/4 cup broth.

  4. 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.

  5. Serve reserved broth in sauceboat. Serve salsa in bowl on the side.

  6. Menu: Tossed Green Salad, Banana Cake

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