Acapulco
Chicken
-
serves
6
2
cup
unsalted
chicken
broth
1
tbsp
olive
oil
2
tsp
ground
cumin
2
tbsp
pickling
spice
1/2
red
bell
pepper,
sliced
1
lbs
boneless
chicken
breast
halves
1/2
yellow
bell
pepper,
sliced
2
tbsp
minced
jalapeno
chili
with
seeds
1
onion,
halved,
thinly
sliced
1/3
cup
rice
wine
vinegar
1/4
cup
fresh
cilantro
leaves
3
large
garlic
cloves,
minced
Baked
(no
oil)
tortilla
chips
boil
broth
and
pickling
spice
in
heavy
large
saucepan
ten
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
chilli.
Boil
cooking
liquid
until
reduced
to
2/3
c,
about
ten
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.
Submitted By (Miki)
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