Pollo / Chicken

Acapulco Chicken

2 cups unsalted chicken broth,-defatted
1 tablespoon olive oil
2 teaspoons ground cumin
2 tablespoons pickling spice
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 lb. boneless chicken breast-halves
2 tablespoons minced jalapeno
1 onion halved, thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro
3 lg. garlic cloves, minced
Tortilla chips

Boil broth and pickling spice in a
heavy saucepan for 10 minutes.
Strain and return liquid to saucepan.
Add chicken, onion, vinegar,
garlic, oil and cumin to pan.
Simmer over low heat until chicken is
just cooked through, about ten minutes.
Transfer chicken and onion to a shallow dish.
Top with bell peppers and minced jalapeno.
Boil cooking liquid until reduced
to 2/3 cups, about ten more minutes.
Pour liquid over chicken and
let cool for 30 minutes.
Add cilantro to chicken mixture.
Cover and refrigerate until well-chilled,
about 4 hours
( can be prepared a day ahead ).
Place tortilla chips on plates
and top with chicken,
some of the marinated vegetables
and a little of the juices.

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