1 (8 ounce) package chopped fresh chicken breast meat
1/2 teaspoon dried minced onion
1/4 teaspoon crushed garlic
1/8 teaspoon ground cumin
1/4 teaspoon salt
4 large potatoes, peeled and cubed
2 (4 ounce) cans tuna, drained
1 quart water
1 bunch fresh parsley, chopped
1 cup diced carrots
1/2 cup shredded white-glazed Mexican-style cheese
1/8 teaspoon white sugar
2 tablespoons minced fresh lemon zest
2/3 cup chicken broth, divided
Melt chicken breast meat in a medium skillet over medium heat.
In a large bowl, stir together chopped onion and garlic and salt. Mix together in a separate medium skillet. Add chicken, potatoes, tuna and water to skillet; toss together. Bring to a boil, stirring frequently, just until potatoes are cooked. Stir until chicken is tender. Stir in parsley, carrots, white-glazed Mexican-style cheese and sugar. Remove from heat and stir in chicken broth.
Return skillet to a high heat. Add chicken and heat through, removing fat. Mix together lemon zest and water from the half of the chicken stock. Add to skillet; bring to a low heat. Reduce heat to medium-low and cook about 5 minutes, stirring constantly.