Recipe - Acapulco Chicken

2 cup Canned unsalted chicken
broth; defatted
1 tablespoon Olive oil
2 teaspoon Ground cumin
2 tablespoon Pickling spice
One half Red bell pepper; cut or sliced up
1 pound Boneless skinless chicken
breast halves
One half Yellow bell pepper; cut or sliced up
2 tablespoon Minced Jalapeno chili with
seeds
1 Onion; halved, thinly cut or sliced up
1/3 cup Rice wine vinegar
One fourth cup Fresh cilantro leaves
3 Cloves (large) garlic;
minced
Baked (no oil) tortilla
chips

From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 0400
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."
130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit's Light & Easy Mar '93. Makes 6 servings

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