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Acapulco Chicken




Source of Recipe


rgm


List of Ingredients




2 cups Canned unsalted chicken broth, defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
2 Red bell pepper, sliced
1 pound Boneless skinless chicken breast halves
2 Yellow bell pepper, sliced
2 tablespoons Minced jalapeno chili with seeds
1 Onion, halved, thinly sliced
3 cup Rice wine vinegar
4 cup Fresh cilantro leaves
3 large cloves Garlic, minced
Baked (no oil) tortilla chips



Recipe



Boil broth and pickling spice in heavy large saucepan for 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to q cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.

Makes 6 Servings