Acapulco Chicken (En Escabeche) Recipe


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Acapulco Chicken (En Escabeche) Recipe from the Recipes 4U Collection

 

Acapulco Chicken (En Escabeche) Recipe

Recipe Ingredients

2 cup unsalted chicken broth, defatted
1 tbsp olive oil
2 tsp ground cumin
2 tbsp pickling spice
1/2 red bell pepper, sliced
1 lb boneless chicken breast halves
1/2 yellow bell pepper, sliced
2 tbsp minced jalapeno chili with seeds
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro leaves
3 large garlic cloves, minced

Recipe Preparation

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 chilli. 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." 130
calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit's Light & Easy Mar '93.

Makes 6 servings

 

 

Servings: 6

 

 

 

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Acapulco Chicken (En Escabeche) Recipe Category

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This Acapulco Chicken (En Escabeche) Recipe is one of our Poultry Recipes, which come from visitor submissions and public domain sources. Obviously, with in excess of 50,000 recipes in the cookbook it would be a seriously difficult task to prepare and test every recipe, so please take care, and double check everything before cooking that special meal and plan carefully. If a recipe appears to be wrong, let us know.


 

Acapulco Chicken (En Escabeche) Recipe

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