Acapulco Chicken I

Ingredients

 * 2 cups unsalted chicken broth defatted
 * 1 tablespoon olive oil
 * 2 teaspoons ground cumin
 * 2 tablespoons pickling spice
 * ½ red bell pepper, sliced
 * 1 pound boneless chicken breast, halves
 * ½ yellow bell pepper, sliced
 * 2 tablespoons minced jalapeño chile with seeds
 * 1 onion, halved—thinly sliced
 * ⅓ cup rice wine vinegar
 * ¼ cup fresh cilantro leaves
 * 3 large garlic cloves, minced
 * baked (no oil) tortilla chips

Directions

 * 1) Boil broth and pickling spice in heavy large saucepan ten minutes.
 * 2) Strain and return liquid to saucepan.
 * 3) Add chicken, onion, vinegar, garlic, oil and cumin to pan.
 * 4) Simmer until chicken is just cooked through, about ten minutes.
 * 5) Transfer chicken and onions to shallow dish.
 * 6) Top with bell peppers and minced chile.
 * 7) Boil cooking liquid until reduced to ⅔ cup, about ten minutes.
 * 8) Pour liquid over chicken and let cool 30 minutes.
 * 9) Add cilantro to chicken mixture.
 * 10) Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
 * 11) Slice chicken and transfer to plates.
 * 12) Top with marinated vegetables and some of the juices.