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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers and 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 potatoes tender. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
potato	1 1/2		peeled cut	-	-	-	-
lemon	2		cut	2.5617	0.8233	0.0972	0.0265
jalapeno pepper	3			4.8938	1.0969	0.1536	0.0624
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
hard egg	2		peeled quartered boiled	-	-	-	-
red bell pepper	1		seeded cut	-	-	-	-
green olive	1/2	cup	stuffed cut	-	-	-	-
green onion	4			76.68	16.3016	2.7548	1.3348
salsa	1	cup		75.4	17.264	3.952	0.442

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.