Cooking Index - Cooking Recipes & IdeasPeruvian Potato And Chicken Platter Recipe - Cooking Index

Peruvian Potato And Chicken Platter

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

  Potatoes and Chicken
2   Reduced-sodium chicken broth - - (14 1/2 ounces each
1 1/3 lbs 605g / 21ozPotatoes - - cut into 1-inch chunks (4 medium)
2   Lemons - halved
2   Jalapeno peppers - - (fresh or canned),
  Quartered lengthwise
2 teaspoons 10mlGround cumin
1 lb 454g / 16ozChicken breasts - - (boneless and skin
1 cup 16g / 0.6ozCilantro sprigs
  Accompaniments
2   Hard-cooked eggs - quartered
1   Red bell pepper - - cut into thin strip
3/4 cup 177mlPimiento-stuffed olives - - (green)
4   Green onions
1 cup 62g / 2.2ozChunky tomato salsa - - (prepared)

Recipe Instructions

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.

Menu: Tossed Green Salad, Banana Cake

Source:
The Potato Board

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