Ingredients
Directions
In a heavy saucepan bring pickling spice and broth to a boil for 10 minutes. Strain and return to saucepan.
Add chicken, vinegar, garlic, onion, cumin and oil. Simmer over low eat, until chicken is cooked through (10 minutes).
Transfer onions and chicken to shallow dish. Top with chili and bell peppers.
Boil the remaining liquid until vaporized to 2/3 cup (10 minutes). Pour the liquid over chicken and let it cool for about 30 minutes.
Once cool, add cilantro. Cover and refrigerate, turning chicken occasionally for 4 hours.
Slice chicken and transfer to plates. Top with marinated vegetables. Pass tortilla chips to use as pushers.
Ingredients
Directions
In a heavy saucepan bring pickling spice and broth to a boil for 10 minutes. Strain and return to saucepan.
Add chicken, vinegar, garlic, onion, cumin and oil. Simmer over low eat, until chicken is cooked through (10 minutes).
Transfer onions and chicken to shallow dish. Top with chili and bell peppers.
Boil the remaining liquid until vaporized to 2/3 cup (10 minutes). Pour the liquid over chicken and let it cool for about 30 minutes.
Once cool, add cilantro. Cover and refrigerate, turning chicken occasionally for 4 hours.
Slice chicken and transfer to plates. Top with marinated vegetables. Pass tortilla chips to use as pushers.
