Cold South American Chicken & Potato Dish

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 1/2 cups chicken broth
• 1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
• 2 lemons, cut in half
• 3 fresh jalapeno peppers, slit down the center, seeds left in
• 2 teaspoons cumin
• 1 lb boneless skinless chicken breast
• 1/2 cup cilantro
• 2 hard-boiled eggs, peeled and quartered
• 1 medium red bell pepper, seeded, membranes removes, cut in thin strips
• 1/2 cup green pimento stuffed olive, cut in half across
• 4 whole green onions
• 1 cup of your favorite salsa

Recipe

• 1 in a saucepan combine the broth, potatoes, lemons, jalapeno peppers and cumin. bring to a boil, reduce heat cover and simmer 5 minutes.
• 2 add chicken, keep covered and simmer for 15 minutes or a bit longer.
• 3 the chicken should be cooked through and the potatoes tender.
• 4 remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (do this early in the day and assemble just before dinner) save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. shred the chicken into thin strips.
• 5 mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. serve with leftover broth and your favorite salsa on the side.