South American Potato Platter
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| 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 |
|
Trans-fat Free, High Fiber
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.
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