| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Soups, Spanish, Salsa |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 2 |
lb |
Potatoes,cut 1"cubes |
| 2 |
x |
Lemons halved |
| 3 |
|
Fresh or can,jalepenos qrted |
| 1 |
tb |
Ground cumin |
| 1/2 |
lb |
Boneless,skinless chicken br |
|
|
Small bunch cilantro |
| 2 |
c |
Diced tomatoes |
| 1/4 |
c |
Fresh or can,diced,mild |
| 1 |
|
Green chilies |
| 1 |
tb |
Chopped cilantro |
| 1 |
tb |
White wine vinegar |
| 1/4 |
ts |
Each,salt and pepper |
INSTRUCTIONS
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 until
potatoes are tender and chicken is cooked.Remove from heat;add cilantro
bunch to sauce pan.Cool potatoes and chicken in broth 30 minutes.
Meanwhile,make salsa.In small bowl,combine remaining
ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To
assemble,mound potatoes in center of large platter.Shred chicken and
arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining sauce
on side. Arrange accompaniments on platter.Accompaniments can include
any of the following:3 hard cooked eggs,quartered;1 red bell
pepper,julienned;1 cup pimento stuffed green olives;6 whole green
onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips.
Serve immediately with salsa on the side.Makes 4 to 6 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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