|
Acapulco Chicken
Ingredients
2
c Canned unsalted chicken
-broth, defatted
1 tb Olive
oil
2 ts Ground cumin
2 tb Pickling spice
1/2 Red bell pepper, sliced
1 lb Boneless skinless chicken
-breast halves
1/2 Yellow bell pepper, sliced
2 tb Minced jalapeno chili with
-seeds
1 Onion, halved, thinly sliced
1/3 c Rice wine vinegar
1/4
c Fresh cilantro leaves
3 lg
Garlic cloves, minced
Baked (no
oil) tortilla chips
Instructions
1. 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. Pass
tortilla chips to use as "pushers."
|