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Recipe Name: Acapulco Chicken (en Escabeche) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Unsalted chicken broth
1 Tablespoon(s) Olive oil
2 Teaspoon(s) Ground cumin
2 Tablespoon(s) Pickling spice
1/2 Red bell pepper, sliced
1 Pound(s) Boneless chicken breast
1/2 Yellow bell pepper, sliced
2 Tablespoon(s) Minced jalapeno chili with
1 Onion, halved thinly sliced
1/3 Cup(s) Rice wine vinegar
1/4 Cup(s) Fresh cilantro leaves
3 Garlic cloves, minced
Baked, no oil tortilla
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 Date: 6/28/96
7:27 AM From: MC-Recipe Digest V1 #133 From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 265
Calories From Fat: 96
Total Fat: 11.5g
Cholesterol: 64.3mg
Sodium: 63.8mg
Potassium: 392mg
Carbohydrates: 22.6g
Fiber: 2.2g
Sugar: 1.4g
Protein: 25.2g

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