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Ingredientes
- 6 c. Chicken broth
- 2 lb Potatoes,cut 1"cubes
- 2 x Lemons halved
- 3 x Fresh or possibly can,jalepenos qrted
- 1 Tbsp. Grnd cumin
- 1/2 lb Boneless,skinless chicken br
- Â Â Small bunch cilantro
- 2 c. Diced tomatoes
- 1/4 c. Fresh or possibly can,diced,mild
- 1 x Green chilies
- 1 Tbsp. Minced cilantro
- 1 Tbsp. White wine vinegar
- 1/4 tsp Each,salt and pepper
Direcciones
- To prepare potatoes and chicken,in large saucepan or possibly dutch oven combine broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat and simmer8 min.Add in chicken;simmer about 7 min till potatoes are tender and chicken is cooked.Remove from heat;add in cilantro bunch to sauce pan.Cold potatoes and chicken in broth 30 min.
- Meanwhile,make salsa.In small bowl,combine remaining ingredients.Drain potatoes and chicken,reserving 1 c. of broth.To assemble,mound potatoes in center of large platter.Shred chicken and arrange on platter.Pour 1/2 c. broth over potatoes,serve remaining sauce on side. Arrange accompaniments on platter.Accompaniments can include any of the following:3 hard cooked Large eggs,quartered;1 red bell pepper,julienned;1 c. pimento stuffed green olives;6 whole green onions;crumbled feta cheese;raisins;peanuts;lowfat sour cream and tortilla chips.
- Serve immediately with salsa on the side.Makes 4 to 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 622g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 724mg | 30% |
| Potassium 1243mg | 36% |
| Total Carbs 36.79g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.95g | 3% |
| Protein 8.21g | 13% |
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