Peruvian Potato and Chicken Platter

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins


2 (14 1/2-ounce) cans reduced-sodium chicken broth
1 1/3pounds (4 medium) potatoes, cut into 1-inch chunks
2 lemon, cut into halves
2 fresh or canned jalapeno peppers, cut into quarters lengthwise
2teaspoons ground cumin
1pound boneless, skinless chicken breasts
1cup cilantro springs
2 hard-cooked eggs, cut into quarters
1 red bell pepper, cut into thin strips
3/4cup pimiento-stuffed egg olives
4whole green onions
1cup prepared chunky tomato salsa


  1. 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.
  2. 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.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 385
  • Fat 9g
  • Cholesterol 172mg
  • Sodium 1866mg
  • Carbohydrate 45g
  • Fiber 8g
  • Protein 40g