Ingredients Edit

  • 3 1/2 cups chicken broth
  • 1 1/2 lbs potatoes, peeled & cut into 1 inch cubes
  • 2 lemons, each cut in half
  • 3 fresh jalapeño peppers, slit down the center,seeds left in
  • 2 teaspoons cumin
  • 1 lb boneless skinless Chicken breasts
  • 1/2 cup cilantro
  • 2 hard-boiled eggs, peeled & quartered
  • 1 medium red bell pepper, seeded,membranes removes,cut in thin strips
  • 1/2 cup green pimento stuffed, cut in half across
  • 4 whole green onions
  • 1 cup of your favoite salsa

Directions Edit

  1. In a saucepan combine the broth, potatoes, lemons, Jalapeño peppers & cumin Bring to a boil, reduce heat cover and simmer 5 minutes.
  2. Add Chicken, keep covered and simmer for 15 minutes or a bit longer.
  3. The Chicken should be cooked through and the poatoes tender.
  4. Remove from the heat, add cilantro and allow the Chicken & 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 jalapeños, cilantro& lemons Shred the Chicken into thin strips.
  5. Mound the potatoes in the center of a large platter, cover with the shredded Chicken and decorate with the eggs, red pepper strips and the 4 green onions Serve with left over broth and your favorite Salsa on the side
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