This comforting South American-inspired platter features tender potatoes and juicy chicken thighs simmered in a savory broth infused with cumin and zesty jalapeos. The dish is elevated by a bright, fresh salsa made with diced tomatoes, cilantro, and white wine vinegar, adding a crisp contrast to the warm base. Perfect for family dinners or casual gatherings, it offers a satisfying balance of earthy, spicy, and tangy flavors. Serve it as a complete meal with optional toppings like hard-boiled eggs, olives, and sour cream. Its a simple yet robust recipe that brings rustic charm and home-style warmth to your table.
South American Potato Platter
Description
This comforting South American-inspired platter features tender potatoes and juicy chicken thighs simmered in a savory broth infused with cumin and zesty jalapeos. The dish is elevated by a bright, fresh salsa made with diced tomatoes, cilantro, and white wine vinegar, adding a crisp contrast to the warm base. Perfect for family dinners or casual gatherings, it offers a satisfying balance of earthy, spicy, and tangy flavors. Serve it as a complete meal with optional toppings like hard-boiled eggs, olives, and sour cream. Its a simple yet robust recipe that brings rustic charm and home-style warmth to your table.Ingredients
Directions
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In a large saucepan or Dutch oven, combine chicken broth, cubed potatoes, lemon halves, quartered jalapeos, and ground cumin.
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Bring the mixture to a boil over high heat.
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Reduce heat to low and simmer for 8 minutes.
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Add the boneless, skinless chicken breasts to the pot.
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Simmer for about 7 minutes, or until potatoes are tender and chicken is cooked through.
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Remove the pot from heat and add the bunch of fresh cilantro to the broth.
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Let the potatoes and chicken cool in the broth for 30 minutes.
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Meanwhile, prepare the salsa: in a small bowl, combine diced tomatoes, diced green chili, chopped cilantro, white wine vinegar, salt, and pepper.
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Drain the potatoes and chicken, reserving 1 cup of the cooking broth.
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Mound the potatoes in the center of a large platter.
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Shred the cooked chicken and arrange it on top of or around the potatoes.
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Pour 1/2 cup of the reserved broth over the potatoes and chicken.
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Serve immediately with the fresh salsa on the side and the remaining broth for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1184.9kcal
- % Daily Value *
- Total Fat 51.1g79%
- Saturated Fat 13.9g70%
- Cholesterol 370.9mg124%
- Sodium 355.8mg15%
- Total Carbohydrate 40.2g14%
- Dietary Fiber 5.6g23%
- Sugars 1.9g
- Protein 117.7g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Serving Suggestions:** Arrange accompaniments on the platter or side dishes. Options include quartered hard-boiled eggs, julienned red bell pepper, pimento-stuffed green olives, whole green onions, crumbled feta cheese, raisins, peanuts, sour cream, and tortilla chips.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
**Variations:** You can substitute boneless chicken thighs for breasts for a richer flavor. Adjust the amount of jalapeos based on your preferred spice level.
