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
The History of Recipes
It is possible to track the history of written recipes back into distant history, certainly as far back as the Egyptians, and maybe even further. However, mostly, these ancient recipes were just very simple hieroglyphic instructions for preparing food.
Continuing our culinary historical journey, we have a couple of books from the 1300s : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are not about the indian food that is served today, but instead descriptions of the types of meals eaten by the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an increase in recipe publications, the majority of which are kept safe in academic collections. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Acapulco Chicken recipe.
