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Name: Peruvian Potato and Chicken Platter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/3 lb (4 medium) potatoes; 1 c Chunky tomato salsa; 1 Red bell pepper; 1 c Cilantro sprigs; 3/4 c Pimiento-stuffed olives; 4 Whole green onions; 2 Jalapen~o peppers; 2 cn Reduced-sodium chicken broth; 1 lb Chicken breasts; 2 Hard-cooked eggs; quartered; 2 Lemons; halved; 2 ts Ground cumin

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Peruvian Potato and Chicken Platter

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

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 <recipes@potatoes.com>

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 4 Servings

Calories: 208
Calories from Fat: 24 (12%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.6g
Cholesterol 98.7mg		30 %
Sodium 117.6mg		4 %
Potassium 586.1mg		15 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 2.2g
Protein 40.2g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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