Acapulco Chicken (En Escabeche)

130 cal per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol makes 6 servings

Acapulco Chicken (En Escabeche)
Acapulco Chicken (En Escabeche)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups chicken broth, unsalted, defatted

  • 1

    tablespoon olive oil

  • 2

    teaspoons cumin, ground 2 tablespoons pickling spice

  • 1/2 each

    red bell pepper, sliced

  • 1

    pound chicken breast, halves boneless, skinless

  • 1/2

    inch yellow bell pepper sliced

  • 2

    tablespoons jalapeno pepper, minced with seeds

  • 1

    medium onion, halves, thinly sliced

  • 1/3

    cup rice wine vinegar

  • 1/4

    cup cilantro, leaves, fresh

  • 3

    tablespoons garlic, cloves, minced

Directions

Use baked (no oil) tortilla chips boil broth in pickling spice in heavy large sauce pan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and Creelman to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced jalapeno. Boil cooking liquid until reduced to 2/3 cup, about 10 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 four hours (can be prepared one day ahead). Sliced chicken and transfer to plates. Top with marinated vegetables and some of the juices.

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