Ingredients
- 2 lemons (halved)
- 1 green chilies
- 6 c chicken broth
- 2 lb potatoes
- 2 c tomatoes (diced)
- 1 tb wine vinegar (white)
- 1 tb cilantro (chopped)
- 1 tb cumin (ground)
- 1/4 ts salt and pepper
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