ACAPULCO CHICKEN (EN ESCABECHE)

Servings: 6
Ingredients:

2 c  Unsalted chicken broth,
-defatted
1 tb Olive oil
2 ts Ground cumin
2 tb Pickling spice
1/2    Red bell pepper, sliced
1 lb Boneless chicken breast
-halves
1/2    Yellow bell pepper, sliced
2 tb Minced jalapeno chili with
-seeds
1    Onion, halved, thinly sliced
1/3 c  Rice wine vinegar
1/4 c  Fresh cilantro leaves
3 lg Garlic cloves, minced

baked (no oil) tortilla chips

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.’
130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit’s Light and Easy Mar ‘93.

Makes 6 servings

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