Acapulco Chicken (En Escabeche)

Title:
Acapulco Chicken (En Escabeche)

Yield:
6 Servings

Categories:
Poultry




Ingredients:





     2 c  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 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






 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


 


 MC-Recipe Digest V1 #133


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.