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| 2 Dose | Reduced-sodium chicken broth (14 1/2 ounces each) |
| 1 1/3 x ca. 450 g | (4 medium) potatoes cut into 1-inch chunks |
| 2 | lemons halved |
| 2 | Jalapen~o peppers (fresh or canned), quartered lengthwise |
| 2 Teelöffel | ground cumin |
| 1 x ca. 450 g | Chicken breasts (boneless and skinless) |
| 1 Tasse | Cilantro sprigs |
| 2 | Hard-cooked eggs; quartered |
| 1 | Red bell pepper cut into thin strips |
| 3/4 Tasse | Pimiento-stuffed olives (green) |
| 4 | green onions whole |
| 1 Tasse | Chunky tomato salsa (prepared) |
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To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapen~o peppers and cumin. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving 3/4 cup broth. Remove cilantro, jalapen~os and lemons. To assemble, mound potatoes in center of large platter. Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa. Serve reserved broth in sauceboat. Serve salsa in bowl on the side.
Menu: Tossed Green Salad, Banana Cake
cholesterol; 1360 mg sodium; 38 g carbohydrate; 7 g fiber; 26 g protein.
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