Acapulco Chicken (En Escabeche) Recipe
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Ingredients : Acapulco Chicken (En Escabeche) Recipe
2 cups Unsalted chicken broth, defatted
1 tbsp Olive oil
2 tsp Ground cumin
2 tbsp Pickling spice
1/2 Red bell pepper, sliced
1 lb Boneless chicken breast halves
1/2 Yellow bell pepper, sliced
2 tbsp Minced jalapeno chili with seeds
1 Onion, halved, thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large 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 & Easy Mar '93.
Makes 6 servings
Converted by MC_Buster.
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