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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Potato Board
2 cans Reduced-sodium chicken broth, (14 ½ ounces each)
1 ⅓ pound (4 medium) potatoes, cut into 1-inch chunks
2 Lemons, halved
2 jalapeño peppers, (fresh or canned), quartered lengthwise
2 teaspoon Ground cumin
1 pound Chicken breasts, (boneless and skinless)
1 cup cilantro sprigs
2 Hard-cooked eggs, quartered
1 Red bell pepper, cut into thin strips
¾ cup Pimiento-stuffed olives, (green)
4 Whole green onions
1 cup Chunky tomato salsa, (prepared)
To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeño 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 ¾ cup broth. Remove cilantro, jalapeños 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.
Nutritional Information Per Serving: 320 calories; 9 g fat; 160 mg cholesterol; 1360 mg sodium; 38 g carbohydrate; 7 g fiber; 26 g protein.