Acapulco Chicken (En Escabeche)

• 2 cups chicken broth unsalted, defatted
• 1 tablespoon olive oil
• 2 teaspoons cumin ground
• 2 tablespoons pickling spices
• 1/2 each sweet red bell peppers sliced
• 1 pound chicken breasts boneless
• 1/2 each sweet yellow bell peppers sliced
• 2 tablespoons jalapeno pepper with seeds, minced
• 1 each onions halved, thinly sliced
• 13 cup rice vinegar
• 1/4 cup cilantro fresh
• 3 cloves garlic minced

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 over very low heat until chicken is just cooked through, about ten minutes.
5. Transfer chicken and onions to shallow dish.
6. Top with bell peppers and minced chilli.
7. Boil cooking liquid until reduced to 23 c, 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.
13. Pass tortilla chips to use as "pushers."
14. Makes 6 servings.

chicken broth, olive oil, cumin ground, pickling spices, sweet red bell peppers, chicken breasts, sweet yellow bell peppers, jalapeno pepper, onions, rice vinegar, cilantro fresh, garlic

Taken from recipeland.com/recipe/v/acapulco-chicken-en-escabeche-1229 (may not work)