South American Potato Platter

This is how you feed a table and make it look effortless.

Potatoes and chicken poach together in a fragrant broth spiked with cumin, halved lemons, and jalapeno peppers. As everything simmers, the broth picks up all those flavors and becomes a sauce in its own right.

A whole bunch of cilantro steeps in the hot broth while everything cools, infusing the dish with that unmistakable herbaceous freshness.

Pile the potatoes high on a platter, surround them with shredded chicken, drizzle the cumin-lemon broth over the top, and serve with a bright tomato-green chile salsa on the side.

Kitchen Tips

• Let the potatoes and chicken cool in the broth for the full 30 minutes. This resting time lets the flavors soak deep into both.
• Shred the chicken by hand rather than slicing. The pulled texture catches more of the broth and salsa.
• Reserve that cup of broth. It’s loaded with flavor and doubles as a dipping sauce or can be spooned over rice on the side.
• The tomato salsa comes together while everything cools, so there’s no wasted time. Fresh diced tomatoes, green chiles, cilantro, and a splash of white wine vinegar is all you need.