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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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