Acapulco chicken (en escabeche) Recipe

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Acapulco chicken (en escabeche)

Artist:	_	Yield:	6
Categories:	Chicken, Mexican, North American, Poultry, South American	Rating:	0
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Ingredients:

2	cup	Unsalted chicken broth
		-defatted
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

Procedures:

1	Baked (no oil) tortilla chips boil broth and pickling spice in heavy large saucepan ten minutes.
2	Strain and return liquid to saucepan.
3	Add chicken, onion, vinegar, garlic, oil and cumin to pan.
4	Simmer over very low heat until chicken is just cooked through, about ten minutes.
5	Transfer chicken and onions to shallow dish.
6	Top with bell peppers and minced chilli.
7	Boil cooking liquid until reduced to 2/3 c, about ten minutes.
8	Pour liquid over chicken and let cool 30 minutes.
9	Add cilantro to chicken mixture.
10	Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
11	Slice chicken and transfer to plates.
12	Top with marinated vegetables and some of the juices.
13	Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol