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Acapulco Chicken (En Escabeche) Recipe - Cooking Index

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Acapulco Chicken (En Escabeche)

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

2 cups 474mlUnsalted chicken broth - defatted
1 tablespoon 15mlOlive oil
2 teaspoons 10mlGround cumin
2 tablespoons 30mlPickling spice
1/2   Red bell pepper - sliced
1 lb 454g / 16ozBoneless chicken breast - halves
1/2   Yellow bell pepper - sliced
2 tablespoons 30mlMinced jalapeno chili with - seeds
1   Onion - halved, thinly sliced
1/3 cup 78mlRice wine vinegar
1/4 cup 4g / 0.1ozFresh cilantro leaves
3 cups 279g / 9.8ozGarlic 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.

Dietary Information:

130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.

Source:
JOHN ASH SHOW #JA9761

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