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