Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken broth
2 lb Potatoes,cut 1"cubes
2 x Lemons halved
3 Fresh or can,jalepenos qrted
1 tb Ground cumin
1/2 lb Boneless,skinless chicken br
Small bunch cilantro
2 c Diced tomatoes
1/4 c Fresh or can,diced,mild
1 Green chilies
1 tb Chopped cilantro
1 tb White wine vinegar
1/4 ts Each,salt and pepper

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

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