South American Potato and Chicken Platter

6 cups chicken broth
2 pounds (6 medium) potatoes, cut into 1-inch chunks
2 lemons, halved
3 fresh or canned jalapeno peppers, quartered lengthwise
1 tablespoon ground cumin
1/2 pound boned and skinned chicken breast halves
1 bunch cilantro

Salsa:
2 cups diced tomatoes
1/4 cup fresh or canned diced mild green chiles
1 tablespoon chopped cilantro
1 tablespoon white wine vinegar
1/4 teaspoon each salt and pepper

Accompaniments:
3 hard-cooked eggs, quartered
1 red bell pepper, julienned
1 cup pimento
stuffed green olives
6 whole green onions

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 longer until potatoes are just tender and chicken is cooked. Remove from heat.

Add cilantro to saucepan. Cool potatoes and chicken in broth 30 minutes.

Meanwhile, make salsa:
In small bowl combine tomatoes, chiles, cilantro, vinegar, salt and pepper.

Drain potatoes and chicken, reserving 1 cup broth.

To assemble:
Mound potatoes in center of large platter. Shred chicken and arrange on platter with accompaniments. Pour 1/2 cup broth over potatoes; serve remaining 1/2 cup broth in sauceboat. Serve immediately with salsa in bowl on the side.

Source: North Carolina Potato Association