Place chicken pieces into large frying pan. Add water, chicken broth or white wine to barely cover pieces. Simmer, uncovered, for 20 minutes.
Peel the sweet potatoes and cut into 1 inch chunks. Add to the chicken and cook for 10 to 15 minutes, until sweet potato is just about tender. Add the jalapeno after 5 minutes of cooking time.
Peel the jicama and cut into julienne pieces, about 1/4 inch thick. Add to the chicken and turn up the heat to full boil. Cook for 5 minutes until jicama is just tender crisp and liquid has reduced a bit.
Serve the broth with chicken or reserve for another use.