Home -> [Chicken, Mexican, North American, Poultry, South American] -> [Acapulco chicken (en escabeche) Recipe]
 
 

Acapulco chicken (en escabeche)
Artist: _
Categories: Chicken, Mexican, North American, Poultry, South American
Yield: 6
Rating: 0
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Ingredients:
2 cupUnsalted chicken broth
-defatted
1 tbspOlive oil
2 tspGround cumin
2 tbspPickling spice
1/2 Red bell pepper, sliced
1 lbsBoneless chicken breast
-halves
1/2 Yellow bell pepper, sliced
2 tbspMinced jalapeno chili with
-seeds
1 Onion, halved, thinly sliced
1/3 cupRice wine vinegar
1/4 cupFresh cilantro leaves
3 largeGarlic cloves, minced
Procedures:
1Baked (no oil) tortilla chips boil broth and pickling spice in heavy large saucepan ten minutes.
2Strain and return liquid to saucepan.
3Add chicken, onion, vinegar, garlic, oil and cumin to pan.
4Simmer over very low heat until chicken is just cooked through, about ten minutes.
5Transfer chicken and onions to shallow dish.
6Top with bell peppers and minced chilli.
7Boil cooking liquid until reduced to 2/3 c, about ten minutes.
8Pour liquid over chicken and let cool 30 minutes.
9Add cilantro to chicken mixture.
10Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
11Slice chicken and transfer to plates.
12Top with marinated vegetables and some of the juices.
13Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol
 
 
 
 

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