South American Potato and Chicken Platter
6 cups chicken broth 2 pounds (6 medium) potatoes, cut into 1-inch chunks 2 lemons, halved 3 fresh or canned jalapeno peppers, quartered lengthwise 1 tablespoon ground cumin 1/2 pound boned and skinned chicken breast halves 1 bunch cilantro
Salsa: 2 cups diced tomatoes 1/4 cup fresh or canned diced mild green chiles 1 tablespoon chopped cilantro 1 tablespoon white wine vinegar 1/4 teaspoon each salt and pepper
Accompaniments: 3 hard-cooked eggs, quartered 1 red bell pepper, julienned 1 cup pimento stuffed green olives 6 whole green onions
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 longer until potatoes are just tender and chicken is cooked. Remove from heat.
Add cilantro to saucepan. Cool potatoes and chicken in broth 30 minutes.
Meanwhile, make salsa: In small bowl combine tomatoes, chiles, cilantro, vinegar, salt and pepper.
Drain potatoes and chicken, reserving 1 cup broth.
To assemble: Mound potatoes in center of large platter. Shred chicken and arrange on platter with accompaniments. Pour 1/2 cup broth over potatoes; serve remaining 1/2 cup broth in sauceboat. Serve immediately with salsa in bowl on the side.
Source: North Carolina Potato Association
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