Acapulco Chicken I

Acapulco chicken

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.