INGREDIENTS

INSTRUCTIONS

Peel and mince one onion, and set aside. In a large, heavy pot, heat olive
oil over medium heat. Add chicken breasts; brown on each side for 10
minutes. Add garlic; saute one minute. Stir in 1 teaspoon salt, 1 teaspoon
pepper, reserved minced onion, and paprika. Saute until onion becomes soft,
3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover and
simmer for 30 minutes. Add parsley and scallions; simmer until softened,
about 5 minutes more.
Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over
chicken. Working over the bowl, remove meat from bones; discard skin and
bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
Cut beans into 1/4-inch long pieces. Place in a bowl; set aside. Wash,
peel, and grate carrots. Place in another bowl; set aside. Bring a large
pot of salted water to a boil. Blanch cut beans until just tender, about 2
minutes. Remove beans from water using a slotted spoon. Place in bowl of
ice water to cool. Remove from water and set aside. Return the salted water
to a boil. Blanch the carrots, until just wilted, about 1 minute. Remove
with a slotted spoon and place in a bowl of ice water to chill. Drain
carrots and set aside. Slice remaining onion into thin rounds. Place in a
third bowl; cover, and set aside. Wash and peel potatoes. Place in a large
bowl; cover with cold water. Set aside.
Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil
until a frying thermometer registers 375 degrees. Grate a potato over a
towel, pat dry, and immediately place in hot oil. Fry until golden brown.
Using a slotted spoon, remove potato from oil, and transfer to a large
paper-towel-covered surface; drain. Repeat with remaining potatoes, adding
vegetable oil if necessary.
In a large serving bowl, toss all ingredients. Season with salt and pepper,
and serve.
Serves 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 741 Calories (kcal); 34g Total Fat; (40% calories from fat);
40g Protein; 73g Carbohydrate; 99mg Cholesterol; 267mg Sodium Food
Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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