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SOUTH AMERICAN POTATO PLATTER

Category:    Vegetables, Chicken, Potatoes
Yield: 4 servings
 
      6 c  Chicken broth                            -breasts
      2 lb Potatoes, cut into 1-inch           1 sm Bunch fresh cilantro
           -chunks                             2 c  Diced tomatoes
      2    Lemons, halved                    1/4 c  Fresh or canned diced mild
      3    Fresh or canned jalapeno                 -green chiles
           -peppers, quartered                 1 tb Chopped fresh cilantro
           Lengthwise                          1 tb White wine vinegar
      1 tb Ground cumin                      1/4 ts Salt
    1/2 lb Boneless, skinless chicken        1/4 ts Pepper
 
  In a large saucepan or Dutch oven, combine the broth, potatoes, jalapeno
  peppers and cumin.  Bring to a boil, then reduce the heat and simmer for 8
  minutes.  Add the chicken and simmer for  about 7 minutes until the
  potatoes are tender and the chicken is cooked.  Remove from the heat and
  add the bunch of cilantro to the pan.  Cool the potatoes and chicken in the
  broth for 30 minutes.
  
  Meanwhile make the salsa.  Combine the remaining ingredients in a small
  bowl.
  
  Drain the potatoes and chicken, reserving 1 cup of the broth.  Mound the
  potatoes in the center of a large platter.  Shred the chicken and arrange
  on the platter.  Pour 1/2 cup of the reserved broth over the potatoes.
  Serve the remaining sauce on the side.
  
  Arrange accompaniments on the platter including any of the following: three
  hard-cooked eggs, quartered; one red bell pepper, julienned; one cup of
  pimento-stuffed green olives, six whole green onions; crumbled feta cheese;
  raisins; peanuts; sour cream and tortilla chips.
  
  Serve immediately with salsa on the side.
  
  Serves 4 to 6.

 

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