Peruvian Potato and Chicken Platter Recipe

Name: Peruvian Potato and Chicken Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans chicken broth, low salt; 113 pounds potatoes cut into 1inch chunks; 2 each lemons halved; 2 each jalapeno pepper fresh or canned, quartered lengthwise; 2 teaspoons cumin ground; 1 pound chicken breasts (boneless and skinless); 1 cup cilantro; 2 each egg, hard-boiled quartered; 1 each sweet red bell peppers cut into thin strips; 3/4 cup pimento stuffed green olives; 4 wholes scallions, spring or green onions; 1 cup salsa tomato, chunky

Servings: persons

2 cans chicken broth, low salt
113 pounds potatoes cut into 1inch chunks
2 each lemons halved
2 each jalapeno pepper fresh or canned, quartered lengthwise
2 teaspoons cumin ground
1 pound chicken breasts (boneless and skinless)
1 cup cilantro
2 each egg, hard-boiled quartered
1 each sweet red bell peppers cut into thin strips
3/4 cup pimento stuffed green olives
4 wholes scallions, spring or green onions
1 cup salsa tomato, chunky

1
To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin.
2
Bring to boil, reduce heat, cover and cook 5 minutes.
3
Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.
4
Remove from heat; add cilantro to saucepan.
5
Let potatoes and chicken cool in broth.
6
Drain potatoes and chicken, reserving 3/4 cup broth.
7
Remove cilantro, jalapenos and lemons.
8
To assemble, mound potatoes in center of large platter.
9
Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.
10
Serve reserved broth in sauceboat.
11
Serve salsa in bowl on the side.

10938

kcal

Calories

Fat

2203

Carbs

358

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cans chicken broth, low salt, 113 pounds potatoes cut into 1inch chunks, 2 each lemons halved, 2 each jalapeno pepper fresh or canned, quartered lengthwise, and more.

Yes, Peruvian Potato and Chicken Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peruvian Potato and Chicken Platter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions