Acapulco Chicken Recipe

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Acapulco Chicken Ingredients

2 cup canned unsalted chicken broth, defa, tted
1 tbsp olive oil
2 tsp ground cumin
2 tbsp pickling spice
1/2 red bell pepper, sliced
1 lb boneless skinless chicken breast ha, lves
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

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Ralph Waldo Emerson

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This Acapulco Chicken recipe is one of many in our Ethnic Category.

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This Recipe for Acapulco Chicken is one of thousands in the Recipes-to-go Ethnic Cookbook.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Acapulco Chicken Recipe
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This is a recipe for Acapulco Chicken from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

Acapulco Chicken

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
Gracie Allen

Acapulco Chicken Directions

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

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Acapulco Chicken Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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