Acapulco Chicken (En Escabeche)

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	4 hours

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Ingredients

2	cup	chicken broth	unsalted, defatted
1	tablespoon	olive oil
2	teaspoon	cumin	ground
2	tablespoons	pickling spices
1/2	each	sweet red bell pepper	sliced
1	pound	chicken breasts	halves boneless, skinless
1/2	each	sweet yellow bell peppers	sliced
2	tablespoons	jalapeno pepper	minced with seeds
1	medium	onion	halved, 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 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 jalapeno. 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.

130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Makes 6 servings