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  Recipe Home » Poultry » ACAPULCO CHICKEN
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  ACAPULCO CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 280
Ingredients:
2 C. unsalted chicken broth, defatted
1 Tbls. olive oil
2 tsp. ground cumin
2 Tbls. pickling spice
1/2 red bell pepper, sliced
1 lb. boneless chicken breast halves
1/2 yellow bell pepper, sliced
2 Tbls. minced jalapeno chili with seeds
1 onion, halved, thinly sliced
1/3 C. rice wine vinegar
1/4 C. fresh cilantro leaves
3 large garlic cloves, minced
baked toruntila chips
Instructions:
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 chili. 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 for 4 hours. Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass toruntila chips to use as pushers.
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