Recipe - Peruvian Potato And Chicken Platter

POTATOES AND CHICKEN
2 cn Reducedsodium chicken broth
(14 One half ounces each)
1 1/3 pound (4 medium) potatoes
cut into 1inch chunks
2 Lemons; halved
2 Jalapen~o peppers
(fresh or canned),
quartered lengthwise
2 teaspoon Ground cumin
1 pound Chicken breasts
(boneless and skinless)
1 cup Cilantro sprigs

ACCOMPANIMENTS
2 Hardcooked eggs; quartered
1 Red bell pepper
cut into thin strips
Three fourths cup Pimientostuffed olives
(green)
4 Whole green onions
1 cup Chunky tomato salsa
(prepared)

To prepare potatoes and chicken, in 3quart 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 Three fourths 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini