Recipe information
Yield
Serves 6
Ingredients
2 cups canned unsalted chicken broth, defatted
2 tablespoons pickling spice
1 pound boneless skinless chicken breast halves, well trimmed
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
3 large garlic cloves, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons minced jalapeño chili with seeds
1/4 cup fresh cilantro leaves
Baked (no oil) tortilla chips
Preparation
Step 1
Boil broth and pickling spice in heavy large saucepan 10 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 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
Step 2
Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
Step 3
Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
Step 4
Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.
Nutrition Per Serving
Per serving: calories
130; fat
4 g; sodium
72 mg; cholesterol
44 mg
#### Nutritional analysis provided by Bon Appétit
