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    Chicken Acapulco

    Source of Recipe

    Bon Appitit's Light and Easy

    List of Ingredients

    2 c Canned unsalted chicken broth, defatted
    1 tb Olive oil (may want to use cooking spray or additional broth for this step)
    2 ts Ground cumin
    2 tb Pickling spice
    1/2 Red bell pepper, sliced
    1 lb Boneless skinless chicken breast halves
    1/2 Yellow bell pepper, sliced
    2 tb Minced jalapeno chili with seeds
    1 Onion, halved, thinly sliced
    1/3 c Rice wine vinegar
    1/4 c Fresh cilantro leaves
    3 lg Garlic cloves, minced


    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.




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