Acapulco Chicken (En Escabeche)

⁽¹⁾

Spice up your chicken with this wonderful recipe that uses yellow bell peppers, rice wine vinegar and jalapeno peppers.

40 minutes Prep: 20 minutes Cook: 20 minutes

296 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

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

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 over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish.

Top with bell peppers and minced chilli. 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. Pass tortilla chips to use as "pushers."

Makes 6 servings.

Reviews

I think this reciept is greate. I enjoy cooking it and served it to my lover who is Mexican.
over 9 years ago

-1

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 333g

Amount per Serving

Calories 296 27% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 100mg	33%
Sodium 262mg	11%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 40.0g	79%