Peruvian potato & chicken platter Recipe

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Peruvian potato & chicken platter

Artist:	_	Yield:	4
Categories:	Chicken, Entrees, North American, Peruvian, Poultry, South American	Rating:	0
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Ingredients:

		POTATOES AND CHICKEN
2	can	Reduced-sodium chicken broth
		-- (14 ?ounces each)
1 1/3	lbs	(4 medium) potatoes
		-- cut into 1-inch chunks
2		Lemons, halved
2		Jalapen~o peppers
		-- (fresh or canned)
		-- quartered lengthwise
2	tsp	Ground cumin
1	lbs	Chicken breasts
		-- (boneless and skinless)
1	cup	Cilantro sprigs
		ACCOMPANIMENTS
2		Hard-cooked 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)

Procedures:

1	To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapen~o peppers and cumin.
2	Bring to boil, reduce heat, cover and cook 5 minutes.
3	Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.
4	Remove from heat; add cilantro to saucepan.
5	Let potatoes and chicken cool in broth.
6	Drain potatoes and chicken, reserving ?cup broth.
7	Remove cilantro, jalapen~os and lemons.
8	To assemble, mound potatoes in center of large platter.
9	Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.
10	Serve reserved broth in sauceboat.
11	Serve salsa in bowl on the side.
12	menu: tossed green salad, banana cake
13	nutritional information per serving: 320 calories; 9 g fat; 160 mg cholesterol; 1360 mg sodium; 38 g carbohydrate; 7 g fiber; 26 g protein.