Name: Acapulco Chicken – En Escabeche Recipe
Ingredients: 2 c. Unsalted chicken broth; 1 tbsp. Olive oil; 2 tsp. Ground cumin; 2 tbsp. Pickling spice; 1/2 Sliced red bell pepper; 1 lb. Halved Boneless chicken breast; 1/2 Sliced Yellow bell pepper; 2 tbsp. Jalapeno, minced; 1 Thinly sliced onion, halved; 1/3 c. Rice wine vinegar; 1/4 c. Fresh cilantro leaves; 3 large Minced garlic cloves; Baked (no oil) tortilla chips

Ingredients

2 c. Unsalted chicken broth

1 tbsp. Olive oil

2 tsp. Ground cumin

2 tbsp. Pickling spice

1/2 Sliced red bell pepper

1 lb. Halved Boneless chicken breast

1/2 Sliced Yellow bell pepper

2 tbsp. Jalapeno, minced

1 Thinly sliced onion, halved

1/3 c. Rice wine vinegar

1/4 c. Fresh cilantro leaves

3 large Minced garlic cloves

Baked (no oil) tortilla chips

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.