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.