Peruvian Potato and Chicken Platter

• 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.

chicken broth, potatoes, lemons halved, jalapeno pepper, cumin ground, chicken breasts, cilantro, egg, sweet red bell peppers, pimento stuffed green olives, wholes scallions, salsa tomato

Taken from recipeland.com/recipe/v/peruvian-potato-chicken-platter-43525 (may not work)