Peruvian Potato and Chicken Platter

50 minutes Prep: 20 minutes Cook: 30 minutes

368 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Potatoes and chicken
2	cans	chicken broth, low salt
1 1/3	pounds	potatoes	cut into 1inch chunks
2	each	lemons	halved
2	each	jalapeno peppers	fresh or canned, quartered lengthwise
2	teaspoons	cumin	ground
1	pound	chicken breasts	(boneless and skinless)
1	cup	cilantro

Accompaniments
2	each	egg, hard-boiled	quartered
1	each	sweet red bell pepper	cut into thin strips
3/4	cup	pimento stuffed green olives
4	wholes	scallions, spring or green onions
1	cup	salsa	tomato, chunky

Directions

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.

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Nutrition Facts

Serving Size 371g

Amount per Serving

Calories 368 13% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 327mg	14%
Total Carbohydrate 40.0g	13%
Dietary Fiber 5.0g	21%
Sugars 5.0g
Protein 42.0g	83%

Vitamin A	23%		Vitamin C	121%
Calcium	7%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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