- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth*
- 1 1/3 pounds (4 medium) potatoes, cut into 1-inch chunks
- 2 lemons, halved
- 2 fresh or canned jalapeno peppers, quartered lengthwise
- 2 teaspoons ground cumin
- 1 pound boned and skinned chicken breasts
- 1 cup cilantro sprigs
- Accompaniments
- 2 hard-cooked eggs, quartered
- 1 red bell pepper, cut into thin strips
- 3/4 cup pimiento-stuffed green olives
- 4 whole green onions
- 1 cup prepared chunky tomato salsa*
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To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno 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 3/4 cup broth. Remove cilantro, jalapenos 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 side. Makes 4 servings |
