1 chicken, 3 1/2 to 4 pounds, skinned and cut into 8 pieces, plus 1 whole chicken breast, skinned and cut in 1/2
1 medium onion, quartered
2 medium carrots, cut into 4 pieces
1 medium rib celery, cut into 4 pieces
1 bay leaf
3 cloves garlic, pressed or minced
1/2 bunch fresh cilantro, stems only (leaves reserved for soup)
For the soup:
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
1 medium rib celery, finely chopped
2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
1 lemon or lime, juiced
2 cloves garlic, minced
1/4 teaspoon Bijol (available at Spanish grocery stores) or a pinch each of ground cumin and saffron threads
For the salsa:
1 large very ripe tomato, halved, seeded, and finely chopped
1 scallion, finely chopped
1 clove garlic, crushed and mashed into a paste with 1/4 teaspoon salt
1/2 bunch cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tablespoons olive oil
1/2 lemon or lime, juiced
1 jalapeno pepper, seeded and very finely minced
2 tablespoons minced cilantro leaves
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