Acapulco Chicken (En Escabeche)

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

1. Use baked (no oil) tortilla chips.
2. Boil broth and pickling spice in heavy large saucepan ten minutes.
3. Strain and return liquid to saucepan.
4. Add chicken, onion, vinegar, garlic, oil and cumin to pan.
5. Simmer over very low heat until chicken is just cooked through, about ten minutes.
6. Transfer chicken and onions to shallow dish.
7. Top with bell peppers and minced jalapeno.
8. Boil cooking liquid until reduced to 23 c, about ten minutes.
9. Pour liquid over chicken and let cool 30 minutes.
10. Add cilantro to chicken mixture.
11. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
12. Slice chicken and transfer to plates.
13. Top with marinated vegetables and some of the juices.
14. 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.
15. From Makes 6 servings

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

Taken from recipeland.com/recipe/v/acapulco-chicken-en-escabeche-2803 (may not work)