1 cup water
1 cup white sugar
2 quarts chicken broth
1 cup fresh chopped cilantro
1 teaspoon salt
3 teaspoons chili powder
1 teaspoon ground cayenne pepper
3 cloves garlic, finely chopped
3 tomatoes, seeded and chopped
1 cup shredded Cheddar cheese
1 cup chopped cooked potatoes
3 green onions, chopped
1 cup salsa
1/2 cup water
1 tablespoon olive oil
1 cup diced celery
salt to taste
Place water and liquid ingredients in a large saucepan and bring to a boil over high heat.
Remove from heat and stir in chicken broth. Simmer for 30 minutes and then stir in cilantro salt, chili powder, and cayenne pepper. Cool to room temperature and prepare prepared dinner.
Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken in a 9x13 inch baking dish. In a medium bowl combine potatoes, green onions, salsa, 1/2 cup of water, celery, 1/2 cup oil, chili powder, 1 teaspoon garlic, 1 cup potatoes, and 1 cup cooked potatoes.
Mix onion mixture into potatoes, then stir in chicken, celery, water, and oil. Pour over potatoes and chicken and pour into baking dish. Sprinkle with Cheddar cheese and set aside.
Combine cooked potatoes, green onions, and salsa in a non-stick saucepan over low heat. Cover and simmer, stirring occasionally for 2 1/2 to 3 hours. Stir in chicken and simmer, covered, until sauce thickens.