This South American-inspired platter celebrates simple, robust flavors in a communal dining style. Tender potatoes and succulent chicken breast are simmered gently in a savory chicken broth infused with earthy cumin and bright lemon juice. The dish is anchored by a fresh, zesty salsa made with diced tomatoes, jalapeños, and cilantro, adding a necessary crunch and acidity to balance the soft textures. Served on a large platter with an array of colorful accompaniments like hard-boiled eggs, olives, and sour cream, this meal is perfect for sharing with family or friends.
South American Potato Platter
Description
This South American-inspired platter celebrates simple, robust flavors in a communal dining style. Tender potatoes and succulent chicken breast are simmered gently in a savory chicken broth infused with earthy cumin and bright lemon juice. The dish is anchored by a fresh, zesty salsa made with diced tomatoes, jalapeños, and cilantro, adding a necessary crunch and acidity to balance the soft textures. Served on a large platter with an array of colorful accompaniments like hard-boiled eggs, olives, and sour cream, this meal is perfect for sharing with family or friends.Ingredients
Directions
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In a large saucepan or Dutch oven, combine the chicken broth, cubed potatoes, halved lemons, quartered jalapeños, and ground cumin.
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Bring the mixture to a boil over high heat.
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Reduce the 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 more minutes, or until the potatoes are tender and the chicken is cooked through.
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Remove the pot from the heat.
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Add the bunch of fresh cilantro to the pot and 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 the diced tomatoes, diced green chilies, 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 warm potatoes in the center of a large serving platter.
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Shred the cooked chicken and arrange it around or on top of the potatoes.
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Pour 1/2 cup of the reserved broth over the potatoes and chicken to keep them moist.
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Serve the remaining broth on the side.
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Arrange chosen accompaniments around the platter and serve immediately with the fresh salsa on the side.
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
Accompaniments: This platter is traditionally served with a variety of sides for customization. Options include hard-boiled eggs (quartered), 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 stove with a splash of broth to restore moisture.
Variations: Feel free to adjust the spice level by adding more or fewer jalapeños. You can also substitute the chicken with shrimp or beef for different flavor profiles.
