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
Academics have found proof that recipes existed back into the distant past, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Roman chefs were skilled in the use of many different spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. During the succeeding few hundred years, the powerful families of Europe strove to serve the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe publications were greatly in demand mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Acapulco Chicken (En Escabeche) recipe.
