Acapulco Chicken I

Ingredients

 * 2 cups unsalted Chicken broth defatted
 * 1 tablespoon Olive Oil
 * 2 teaspoons Ground Cumin
 * 2 tablespoons Pickling Spice
 * 1/2 Red Bell Pepper -- sliced
 * 1 pound Boneless Chicken Breast -- halves
 * 1/2 Yellow Bell Pepper -- sliced
 * 2 tablespoons Minced Jalapeno Chili with—seeds
 * 1 Onion, halved—thinly sliced
 * 1/3 cup Rice Wine Vinegar
 * 1/4 cup Fresh Cilantro Leaves
 * 3 large Garlic Cloves - minced baked (no oil) Tortilla chips

Directions

 * 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 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 4 hours (can be prepared one day ahead).
 * Slice Chicken and transfer to plates.
 * Top with Marinated Vegetables and some of the Juices.