Acapulco Chicken (En Escabeche) Recipe

• 2 c. Unsalted chicken broth defatted
• 1 Tbsp. Extra virgin olive oil
• 2 tsp Grnd cumin
• 2 Tbsp. Pickling spice
• 1/2 x Red bell pepper sliced
• 1 lb Boneless chicken breast halves
• 1/2 x Yellow bell pepper sliced
• 2 Tbsp. Chopped jalapeno chili with seeds
• 1 x Onion, halved thinly sliced
• 1/3 c. Rice wine vinegar
• 1/4 c. Fresh cilantro leaves
• 3 lrg Garlic cloves chopped

1. Baked (no oil) tortilla chipsBoil broth and pickling spice in heavy large saucepan ten min.
2. Strain and return liquid to saucepan.
3. Add in chicken, onion, vinegar, garlic, oil and cumin to pan.
4. Simmer over very low heat till chicken is just cooked through, about ten min.
5. Transfer chicken and onions to shallow dish.
6. Top with bell peppers and chopped chilli.
7. Boil cooking liquid till reduced to 2/3 c, about ten min.
8. Pour liquid over chicken and let cold 30 min.
9. Add in cilantro to chicken mix.
10. Cover and chill till well chilled, turning chicken occasionally, about 4 hrs (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
14. Makes 6 servings

extra virgin olive oil, cumin, pickling spice, red bell pepper, chicken breast halves, yellow bell pepper, jalapeno chili, onion, rice wine vinegar, fresh cilantro, garlic

Taken from cookeatshare.com/recipes/acapulco-chicken-en-escabeche-62282 (may not work)