Prep 20 mins
Cook 25 mins
I love the flavor of this simple summer dish. Be careful with the cilantro it is an acquired taste. Wonderful do ahead in the AM and assemble it just before dinner. I like to do this dish with leftover roast beef too. It is hearty enough on it's own but I like to serve it with balsamic tomato slices, sweet onion slices, floral carved radishes and a bit of green salad.
- 3 1⁄2 cups chicken broth
- 1 1⁄2 lbs potatoes, peeled and cut into 1 inch cubes
- 2 lemons, cut in half
- 3 fresh jalapeno peppers, slit down the center, seeds left in
- 2 teaspoons cumin
- 1 lb boneless skinless chicken breast
- 1⁄2 cup cilantro
- 2 hard-boiled eggs, peeled and quartered
- 1 medium red bell pepper, seeded, membranes removes, cut in thin strips
- 1⁄2 cup green pimento stuffed olive, cut in half across
- 4 whole green onions
- 1 cup of your favorite salsa
- In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
- Add chicken, keep covered and simmer for 15 minutes or a bit longer.
- The chicken should be cooked through and the potatoes tender.
- Remove from the heat, add cilantro and allow the chicken and potatoes to cool in the broth. (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro and lemons. Shred the chicken into thin strips.
- Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.
Just a small comment before you try this dish...peruvians do not use jalapenos in their cooking, they actually have diferent types of "aji"which give a very distinct flavor to their meals. Be careful when using jalapenos since they are very hot. See if you can find a spanish store that have a peruvian section or use 1 jalapeno instead of 3 just to see how hot(spicy) your meal is.