2 cup unsalted chicken broth, defatted
1 tbsp olive oil
2 tsp ground cumin
2 tbsp pickling spice
1/2 red bell pepper, sliced
1 lb boneless chicken breast halves
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 (En Escabeche) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
We can trace the history of written recipes way back into antiquity, certainly as far as early Egypt, and maybe even further. Interesting though that maybe, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans used a good variety of herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. During the next few centuries, the powerful families of the West tried to serve the most exotic banquets, and as a result the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, recipe books are increasing in popularity mostly due to increased literacy, more leisure time and disposable income. |
We hope you enjoy this Acapulco Chicken (En Escabeche) recipe.
