Acapulco Chicken (En Escabeche)

Ingredients

Amount		Ingredient	Preparation
2	cups	chicken broth	unsalted, defatted
1	tablespoon	olive oil
2	teaspoons	cumin	ground
2	tablespoons	pickling spices
1/2	each	sweet red bell pepper	sliced
1	pound	chicken breasts	boneless
1/2	each	sweet yellow bell peppers	sliced
2	tablespoons	jalapeno pepper	with seeds, minced
1	each	onion	halved, thinly sliced
1/3	cup	rice wine vinegar
1/4	cup	cilantro leaves	fresh
3	cloves	garlic	minced

Directions

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."

Makes 6 servings.