Chicken Acapulco Recipe
Ingredients:
1 pound chicken breast boneless skinless has
2 cup canned unsalted chicken broth
3 large garlic cloves, minced
2 tablespoons pickling spices
2 tablespoons minced seeded jalapeño chile
1 onion, halved, thinly sliced
1/2 yellow pepper, sliced
1 tablespoon olive oil
2 teaspoon ground cumin
1/3 cup rice wine vinegar
1/2 red pepper, sliced
1/4 cup fresh cilantro leaves
Directions:
Baked tortilla chips.
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, cumin and oil to skillet. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and
onions to shallow dish. Top with chopped peppers and chile. Boil
cooking liquid until reduced to 2 / 3 c, about ten minutes. Pour liquid
over chicken and let cool 30 minutes. Add the cilantro chicken
mixture. Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared a day ahead). Slice
chicken and transfer to plates. Top with marinated vegetables and
some of the juices.
Enjoy!
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