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
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
Servings: 6 servings
Acapulco Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
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Experts have proved the existence of recipes far back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. In practice though, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later, there are a couple of books from the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is served today, but instead recipes for the types of meals served to the rich and powerful of that time. For the decades that followed, the powerful families of Europe strove to serve the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cooking books were starting to become popular due to increased literacy, people having increased spare time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Acapulco Chicken recipe.
