POTATOES AND CHICKEN:
2 (14 1/2 oz.) cans reduced sodium chicken broth
1 1/3 lb. (4 med.) potatoes, cut into 1” chunks
2 lemons, halved
2 fresh or canned jalapeno peppers, quartered lengthwise
2 tsp. ground cumin
1 lb. boned & skinned chicken breasts
1 c. cilantro sprigs
2 hard-cooked eggs, quartered
1 red bell pepper, cut into thin strips
3/4 c. pimento-stuffed green olives
4 whole green onions
1 c. prepared chunky tomato salsa
To prepare potatoes and chicken, in a 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 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 platter. Shred chicken and arrange on platter with remaining ingredients, except reserve broth and salsa. Serve reserve broth in sauceboat. Serve salsa in bowl on the side. Makes 4 servings.
Menu: Tossed Green Salad, Banana Cake.
Nutritional Information Per Serving: 320 calories, 9 gm fat, 160 mg cholesterol, 1360 mg sodium, 38 gm carbohydrate, 7 gm fiber, 26 gm protein.