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Acapulco Chicken (En Escabeche)

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

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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

Details

Preparation

Step 1

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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