*  Exported from  MasterCook  *

                   PERUVIAN POTATO & CHICKEN PLATTER

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main dish                        Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
         ---           --------POTATOES AND
                       CHICKEN-------------------
  2       cn           Reduced-sodium chicken broth
                       -- (14 1/2 ounces each)
  1 1/3   lb           (4 medium) potatoes
                       -- cut into 1-inch chunks
  2                    Lemons -- halved
  2                    Jalapen~o peppers
                       -- (fresh or canned),
                       -- quartered lengthwise
  2       ts           Ground cumin
  1       lb           Chicken breasts
                       -- (boneless and skinless)
  1       c            Cilantro sprigs
                       -----ACCOMPANIMENTS-----
  2                    Hard-cooked eggs -- quartered
  1                    Red bell pepper
                       -- cut into thin strips
    3/4   c            Pimiento-stuffed olives
                       -- (green)
  4                    Whole green onions
  1       c            Chunky tomato salsa
                       -- (prepared)

 To prepare potatoes and chicken, in 3-quart saucepan
 combine broth, potatoes, lemons, jalapen~o 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, jalapen~os 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

 Nutritional Information Per Serving:  320 calories; 9
 g fat; 160 mg cholesterol; 1360 mg sodium; 38 g
 carbohydrate; 7 g fiber; 26 g protein.

 Source: The Potato Board <[email protected]>



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