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
A Recipe for
Acapulco Chicken (En Escabeche)
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This Recipe for Acapulco Chicken (En Escabeche) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Since Eve ate the apple, much depends on dinner. |
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This is a recipe for Acapulco Chicken (En Escabeche) from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
He was a very valiant man who first adventured on eating oysters. |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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Cooking is like love. It should be entered into with abandon or not at all. |
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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
Serves: 6
Acapulco Chicken (En Escabeche) Recipe brought to you by Recipes To-Go