Stuffed Sheep's Hearts
INGREDIENTS:
6 c Chicken broth 2 c Diced tomatoes
2 lb Potatoes,cut 1"cubes 1/4 c Fresh or can,diced,mild
2 x Lemons halved 1 Green chilies
3 Fresh or can,jalepenos qrted 1 tb Chopped cilantro
1 tb Ground cumin 1 tb White wine vinegar
1/2 lb Boneless,skinless chicken br 1/4 ts Each,salt and pepper
Small bunch cilantro
6 c Chicken broth 2 c Diced tomatoes
2 lb Potatoes,cut 1"cubes 1/4 c Fresh or can,diced,mild
2 x Lemons halved 1 Green chilies
3 Fresh or can,jalepenos qrted 1 tb Chopped cilantro
1 tb Ground cumin 1 tb White wine vinegar
1/2 lb Boneless,skinless chicken br 1/4 ts Each,salt and pepper
Small bunch cilantro
To prepare potatoes and chicken,in large saucepan or dutch oven combine broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat and simmer 8 minutes.Add chicken;simmer about 7 minutes until potatoes are tender and chicken is cooked.Remove from heat;add cilantro bunch to sauce pan.Cool potatoes and chicken in broth 30 minutes. Meanwhile,make salsa.In small bowl,combine remaining ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To assemble,mound potatoes in center of large platter.Shred chicken and arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining sauce on side. Arrange accompaniments on platter.Accompaniments can include any of the following:3 hard cooked eggs,quartered;1 red bell pepper,julienned;1 cup pimento stuffed green olives;6 whole green onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips. Serve immediately with salsa on the side.Makes 4 to 6 servings