Acapulco Chicken (En Escabeche)

Recipe Ingredients

2 cups	474ml	Unsalted chicken broth - defatted
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Ground cumin
2 tablespoons	30ml	Pickling spice
1/2		Red bell pepper - sliced
1 lb	454g / 16oz	Boneless chicken breast - halves
1/2		Yellow bell pepper - sliced
2 tablespoons	30ml	Minced jalapeno chili with - seeds
1		Onion - halved, thinly sliced
1/3 cup	78ml	Rice wine vinegar
1/4 cup	4g / 0.1oz	Fresh cilantro leaves
3 cups	279g / 9.8oz	Garlic cloves - minced (large)

Recipe Instructions

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 chile. 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.

Source:
JOHN ASH SHOW #JA9761

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