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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups canned unsalted chicken -- broth, defatted

  3. 1 tablespoon olive oil

  4. 2 teaspoons ground cumin

  5. 2 tablespoons pickling spice

  6. 1/2 red bell pepper -- sliced

  7. 1 pound boneless skinless chicken -- breast halves

  8. 1/2 yellow bell pepper -- sliced

  9. 2 tablespoons minced jalapeno chili with -- seeds

  10. 1 onion -- halved, thinly

  11. -- sliced 1/3 cup rice wine vinegar

  12. 1/4 cup fresh cilantro leaves

  13. 3 large garlic cloves -- minced

  14. baked -- (no oil) tortilla

  15. -- chips

Instructions Jump to Ingredients ↑

  1. 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."

  2. Makes 6 servings

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