Peruvian Lamb Stew Seco De Cordero

Ingredients :

Potatoes And Chicken :
2 can Reduced-sodium chicken broth (14 1/2 ounces each)
1 1/3 lb (4 medium) potatoes cut into 1-inch chunks
2 x Lemons -- halved
2 x Jalapeno peppers (fresh or canned), quartered lengthwise
2 tsp Ground cumin
1 lb Chicken breasts (boneless and skinless)
1 cup Cilantro sprigs

Accompaniments :
2 x Hard-cooked eggs quartered
1 x Red bell pepper cut into thin strips
3/4 cup Pimiento-stuffed olives (green)
4 whl green onions
1 cup Chunky tomato salsa (prepared)

Method :

* To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced. Remove from heat; add cilantro to saucepan. Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving 3/4 cup broth. Remove cilantro, jalapenos and lemons.
* To assemble, mound potatoes in center of large platter. Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.
* Serve reserved broth in sauceboat. Serve salsa in bowl on the side.