Acapulco Chicken

Name: Acapulco Chicken
Total time: P4H
Yield: 6
Cuisine: Mexican
Ingredients: chicken broth; olive oil; cumin; pickling spices; sweet red bell peppers; chicken; sweet yellow bell peppers; jalapeño pepper; onions; rice vinegar; cilantro; garlic

Get in on the fun of cooking chicken with this scrumptious recipe that uses jalapeno peppers and pickling spices.

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2	cups	chicken broth unsalted de-fatted
1	tablespoon	olive oil
2	teaspoons	cumin ground
2	tablespoons	pickling spices	*
2	each	sweet red bell peppers sliced
1	pound	chicken boneless skinless breast halves
2	each	sweet yellow bell peppers sliced
2	tablespoons	jalapeño pepper minced with seeds
1	each	onions halved, thinly sliced
⅓	cup	rice vinegar
¼	cup	cilantro leaves, fresh
3	tablespoons	garlic minced

Ingredients

Amount	Measure	Ingredient	Features
473	ml	chicken broth unsalted de-fatted
15	ml	olive oil
1E+1	ml	cumin ground
3E+1	ml	pickling spices	*
2	each	sweet red bell peppers sliced
453.6	g	chicken boneless skinless breast halves
2	each	sweet yellow bell peppers sliced
3E+1	ml	jalapeño pepper minced with seeds
1	each	onions halved, thinly sliced
79	ml	rice vinegar
59	ml	cilantro leaves, fresh
45	ml	garlic minced

Directions

Make sure to use baked (no oil) tortilla chips to keep it light.

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 chili. Boil cooking liquid until reduced to ⅔ cup, 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.

130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.