Recipe - Acapulco Chicken (En Escabeche)

2 cup 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 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 lg 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. 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

Date: 6/28/96 7:27 AM

From: dlassiter@atsva.com

MCRecipe Digest V1 #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.