RECETAS Y COCINA

Ingredients

• Reduced-sodium chicken broth (14 1/2 ounces each)
• 4 medium potatoes cut into 1-inch chunks
• Lemons, halved
• Jalapeno peppers (fresh or canned), quartered lengthwise
• Ground cumin
• Chicken breasts (boneless and skinless)
• Cilantro sprigs
• Accompaniments:
• Hard-boiled eggs, quartered
• Red bell pepper, cut into thin strips
• Pimiento-stuffed olives (green)
• Green onions
• Chunky tomato salsa (prepared)

Preparation

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 the side.

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