Cold South American Chicken Potato Dish Recipes
COLD SOUTH AMERICAN CHICKEN & POTATO DISH
I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
- Add chicken, keep covered and simmer for 15 minutes or a bit longer.
- The chicken should be cooked through and the potatoes tender.
- 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.
- 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.
Nutrition Facts : Calories 374.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 171.8, Sodium 1176.8, Carbohydrate 44.3, Fiber 8.8, Sugar 6.1, Protein 39.6
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