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To make Acapulco chicken for 6 people you will need
Ingredients
| 16 | fl oz | Canned unsalted chicken broth | | 1 | tablespoon | Olive oil | | 2 | teaspoons | Ground cumin | | 2 | tablespoons | Pickling spice | | 1/2 | | Red bell pepper; sliced | | 1 | pound | Boneless skinless chicken breast halves | | 1/2 | | Yellow bell pepper; sliced | | 2 | tablespoons | Minced Jalapeno chili with seeds | | 1 | | Onion; halved, thinly sliced | | 2 3/4 | fl oz | Rice-wine-vinegar | | 1 1/4 | oz | Fresh parsley leaves | | 3 | | Cloves (large) garlic; minced | | | tortilla chips |
Instructions
Boil broth and pickling spice in heavy large saucepan for 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, about ten minutes. Pour liquid over chicken and let cool 30
minutes. Add parsley 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.
Serve the Acapulco Chicken with tortilla chips.
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