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
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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