| Here's a really nice recipe for a delicious Acapulco | | | | 1. Combine pickling spice and broth in a large, heavy |
| Chicken dinner. It's nice and spicy, and the cumin gives | | | | saucepan. Boil 10 minutes. |
| it a really nice flavor. I hope you enjoy it as much as I | | | | 2. Strain and return liquid to saucepan. |
| do. | | | | 3. Add chicken, vinegar, onion, garlic, cumin, and oil. |
| Acapulco Chicken - The Ingredients: | | | | 4. Simmer over extra low heat until chicken is just |
| * 1 lb. boneless, skinless chicken breast | | | | finished cooking, about 10 minutes. |
| * 2 tbsp. pickling spice | | | | 5. Move onions and chicken to a shallow dish. Top with |
| * 2 tsp. ground cumin | | | | peppers (jalapeno & bell). |
| * 1/4 cup fresh cilantro, chopped | | | | 6. Bring liquid in saucepan back to a boil until reduced to |
| * 1/2 red bell pepper, sliced into thin strips | | | | 2/3 cup, about 10 minutes. |
| * 1/2 yellow bell pepper, sliced into thin strips | | | | 7. Pour liquid over chicken and let cool for 1/2 hour. |
| * 1 yellow onion, sliced thin | | | | 8. Top chicken mixture with fresh cilantro. |
| * 2 tsp fresh jalapeno, minced (remove seeds unless | | | | 9. Cover and refrigerate until well chilled, turning chicken |
| you want it hotter) | | | | occasionally, about 4 hours*. |
| * 2 cups low-fat chicken broth, unsalted | | | | 10. Slice chicken and transfer to plates. |
| * 1/3 cup rice wine vinegar | | | | 11. Top with marinated vegetables and the "juice." |
| * 1 tbsp. extra virgin olive oil | | | | 12. Enjoy with warm, baked tortilla chips! |
| * 3 lg. cloves of garlic, minced | | | | (Makes 6 servings) |
| * baked tortilla chips (no oil) | | | | * Can be prepared a day in advance. |
| Acapulco Chicken - The Process: | | | | |