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South American Potato Platter
6 c Chicken broth
2 lb Potatoes, cut into 1-inch chunks
2 Lemons, halved
3 Fresh or canned jalapeno peppers, quartered lengthwise
1 tb Ground cumin
1/2 lb Boneless, skinless chicken breasts
1 sm Bunch fresh cilantro
2 c Diced tomatoes
1/4 c Fresh or canned diced mild green chiles
1 tb Chopped fresh cilantro
1 tb White wine vinegar
1/4 ts Salt
1/4 ts Pepper
In a large saucepan or Dutch oven, combine the broth, potatoes, jalapeno peppers and cumin. Bring to a boil, then reduce the heat and simmer for 8 minutes. Add the chicken and simmer for about 7 minutes until the potatoes are tender and the chicken is cooked. Remove from the heat and add the bunch of cilantro to the pan. Cool the potatoes and chicken in the broth for 30 minutes.
Meanwhile make the salsa. Combine the remaining ingredients in a small bowl.
Drain the potatoes and chicken, reserving 1 cup of the broth. Mound the potatoes in the center of a large platter. Shred the chicken and arrange on the platter. Pour 1/2 cup of the reserved broth over the potatoes. Serve the remaining sauce on the side.
Arrange accompaniments on the platter including any of the following: three hard-cooked eggs, quartered; one red bell pepper, julienned; one cup of pimento-stuffed green olives, six whole green onions; crumbled feta cheese; raisins; peanuts; sour cream and tortilla chips.
Serve immediately with salsa on the side.
Serves 4 to 6.