South American Potato Platter
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 2 | pounds |
potatoes
cubed |
|
| 2 | each |
lemons
halved |
|
| 1 | tablespoon |
cumin
ground |
|
| ½ | pound |
chicken breast halves, boneless, skinless
|
|
| 2 | cups |
tomatoes
diced |
|
| ¼ | cup |
green chili peppers
diced |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | tablespoon |
white wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 907.2 | g |
potatoes
cubed |
|
| 2 | each |
lemons
halved |
|
| 15 | ml |
cumin
ground |
|
| 226.8 | g |
chicken breast halves, boneless, skinless
|
|
| 473 | ml |
tomatoes
diced |
|
| 59 | ml |
green chili peppers
diced |
|
| 15 | ml |
cilantro
chopped |
|
| 15 | ml |
white wine vinegar
|
|
Directions
To prepare potatoes and chicken, in large saucepan or dutch oven combine broth, potatoes, lemons, jalapeno peppers, and cumin.
Bring to boil, reduce heat and simmer 8 minutes.
Add chicken, simmer about 7 minutes until potatoes are tender and chicken is cooked.
Remove from heat;add cilantro bunch to sauce pan.
Cool potatoes and chicken in broth 30 minutes.
Meanwhile, make salsa.
In small bowl, combine remaining ingredients.
Drain potatoes and chicken, reserving 1 cup of broth.
To assemble, mound potatoes in center of large platter.
Shred chicken and arrange on platter. Pour ½ cup broth over potatoes, serve remaining sauce on side.
Arrange accompaniments on platter.
