Ingredients
- 4 bell pepper (yellow)
- 2 pickling spice
- 1 onion
- 1 pound chicken
- 2 cups chicken broth
- 3/8 cup rice wine vinegar
- 3 tablespoons garlic
- 2 tablespoons jalapeno chili
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1/4 cup cilantro
Make sure to use baked (no oil) tortilla chips to keep it light.
Boil broth and pickling spice in heavy large saucepan ten minutes. Strainand return liquid to saucepan. Add chicken, onion, vinegar, garlic, oiland cumin to pan. Simmer over very low heat until chicken is just cookedthrough, about ten minutes. Transfer chicken and onions to shallow dish.
Top with bell peppers and minced chili. Boil cooking liquid until reducedto 2/3 cup, about ten minutes. Pour liquid over chicken and let cool 30minutes. Add cilantro to chicken mixture. Cover and refrigerate untilwell chilled, turning chicken occasionally, about 4 hours (can be preparedone day ahead). Slice chicken and transfer to plates. Top with marinatedvegetables 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.
