How To make ACAPULCO CHICKEN

Ingredients
2
cups
chicken broth, unsalted de-fatted
1
tablespoon
olive oil
2
teaspoons
cumin, ground
2
tablespoons
pickling spice
2
each
red bell pepper, sliced
1
pound
chicken, boneless skinless breast halves
2
each
yellow bell pepper, sliced
2
tablespoons
jalapeno chili, minced with seeds
1
each
onion, halved, thinly sliced
1/3
cup
rice wine vinegar
1/4
cup
cilantro, leaves, fresh
3
tablespoons
garlic, minced

Directions:
Make sure to use baked (no oil) tortilla chips to keep it light.
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 chili. Boil cooking liquid until reduced
to 2/3 cup, 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.
130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.