ACAPULCO CHICKEN

Ingredients for ACAPULCO CHICKEN

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

Cooking Instructions for ACAPULCO CHICKEN

Make sure to use baked (no oil) tortilla chips to keep it light.Boil broth and pickling spice in heavy large saucepan ten minutes. Strainand return liquid to saucepan. Add chicken, onion, vinegar, garlic, oiland cumin to pan. Simmer over very low heat until chicken is just cookedthrough, about ten minutes. Transfer chicken and onions to shallow dish.Top with bell peppers and minced chili. Boil cooking liquid until reducedto 2/3 cup, about ten minutes. Pour liquid over chicken and let cool 30minutes. Add cilantro to chicken mixture. Cover and refrigerate untilwell chilled, turning chicken occasionally, about 4 hours (can be preparedone day ahead). Slice chicken and transfer to plates. Top with marinatedvegetables 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.