Peruvian Potato And Chicken Platter

Serving Size : 4
Ingredients

for prepare Peruvian Potato And Chicken Platter

:

Amount	Measure	Ingredient - Preparation Method
potatoes and chicken peruvian potato and chicken platter
2	cans	reduced-sodium chicken broth - - (14 1/2 ounces
each peruvian potato and chicken platter
1 1/3	pounds	potatoes - - cut into 1-inch
chunks4 medium peruvian potato and chicken platter
2		lemons - halved
2		jalapeno peppers - - (fresh or
canned), quartered lengthwise peruvian potato and chicken platter
2	teaspoons	ground cumin
1	pound	chicken breasts - - (boneless and
skin peruvian potato and chicken platter
1	cup	cilantro sprigs
accompaniments peruvian potato and chicken platter
2		hard-cooked eggs - quartered
1		red bell pepper - - cut into thin
strip peruvian potato and chicken platter
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, 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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