*  Exported from  MasterCook  *
 
                              ACAPULCO CHICKEN
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Canned unsalted chicken -- broth, defatted
    1      tablespoon    Olive oil
    2      teaspoons     Ground cumin
    2      tablespoons   Pickling spice
      1/2                Red bell pepper -- sliced
    1      pound         Boneless skinless chicken -- breast halves
      1/2                Yellow bell pepper -- sliced
    2      tablespoons   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
 
 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
 
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