Peruvian Potato & Chicken Platter

This Peruvian potato and chicken platter is a lighter, more colorful take on the showpiece Andean dishes like papa a la Huancaína. Chicken and potatoes poach gently together in a citrus-spiked broth, then get arranged on a single platter with hard-boiled eggs, red pepper strips, green olives, and scallions for a striking dinner that feels celebratory but takes 50 minutes start to finish.

The poaching liquid is what makes the protein sing. Lemon halves, jalapeños, cumin, and cilantro all infuse the chicken and potatoes from the inside as they cook, leaving the meat juicy and the spuds creamy with a subtle aromatic background.

Cooling the chicken in the broth is a quiet brilliance. The chicken keeps absorbing flavor while it rests, ensuring that even shredded pieces stay moist on the platter.

Serving the reserved broth in a sauceboat alongside is the smart finishing move. Each diner can spoon broth over their portion, customizing how moist or dry they want it.

Chef Tips

• Use boneless, skinless chicken breasts for the cleanest poach. Bone-in works but takes longer.
• Cut the potatoes into roughly equal one-inch chunks so they cook evenly with the chicken.
• Don’t skip the cilantro infusion. Even if you don’t love eating cilantro, it gives the broth its signature Peruvian character.
• Arrange the platter with each ingredient in its own zone for the most striking visual presentation.

Variations

• Add cubes of cooked yuca or sweet potato alongside the regular potatoes for variety.
• Swap the bell pepper for sliced avocado for a creamier contrast.
• Stir a tablespoon of aji amarillo paste into the salsa for an authentic Peruvian heat.