South american potato platter

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