Cold South American Chicken Potato Dish Recipes

Steps:

• In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and cumin. Bring to a boil, reduce heat cover and simmer 5 minutes.
• Add chicken, keep covered and simmer for 15 minutes or a bit longer.
• The chicken should be cooked through and the potatoes tender.
• Remove from the heat, add cilantro and allow the chicken and 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 jalapenos, cilantro and lemons. Shred the chicken into thin strips.
• Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions. Serve with leftover broth and your favorite salsa on the side.

Steps:

• Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
• Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
• Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
• Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
• While corn cooks, coarsely shred chicken, discarding skin and bones.
• Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
• Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.