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CATEGORY CUISINE TAG YIELD
Meats, Eggs Peruvian Main dish, Poultry 4 Servings

INGREDIENTS

2 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 t Ground cumin
1 lb Chicken breasts
boneless and skinless
1 c Cilantro sprigs
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

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 <recipes@potatoes.com>  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 413
Calories From Fat: 81
Total Fat: 8.9g
Cholesterol: 202.5mg
Sodium: 787.1mg
Potassium: 1445.8mg
Carbohydrates: 33.7g
Fiber: 5.7g
Sugar: 4.2g
Protein: 47.7g


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