*  Exported from  MasterCook  *
 
                     PERUVIAN POTATO & CHICKEN PLATTER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------POTATOES AND
                         CHICKEN-------------------
    2       cn           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                    Jalapen~o peppers
                         -- (fresh or canned),
                         -- quartered lengthwise
    2       ts           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)
 
   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 <recipes@potatoes.com>
  
 
 
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