Peruvian Potato & Chicken Platter
 
 
 
* exported from mastercook * 
 
 
recipe by : 
serving size : 4 preparation time :0:00 
categories : main dish poultry 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  potatoes and chicken-------------------
2 can  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   jalapeno peppers
  fresh or canned),
  quartered lengthwise
2 tsp  ground cumin
1 lb.  chicken breasts
  boneless and skinless)
1 cup  cilantro sprigs
  accompaniments
2   hardcooked eggs -- quartered
1   red bell pepper
  cut into thin strips
3/4 cup  pimiento-stuffed olives
  green
4   whole green onions
1 cup  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. 
 
source: the potato board <reci...@potatoes.com> 
 
-- 
(ID: 13290) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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