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Acapulco Chicken (En Escabeche)
Spice up your chicken with this wonderful recipe that uses yellow bell peppers, rice wine vinegar and jalapeno peppers.
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 | Preparation | 20 minutes |
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| Cooking | 20 minutes |
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| Ready In | 40 minutes |
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Reviews
I think this reciept is greate. I enjoy cooking it and served it to my lover who is Mexican.
over 7 years ago
Ingredients
| 2 |
cups |
chicken broth |
unsalted, defatted |
| 1 |
tablespoon |
olive oil |
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| 2 |
teaspoons |
cumin |
ground |
| 2 |
tablespoons |
pickling spices |
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| 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 |
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| 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.
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