2 c Canned unsalted chicken
-broth, defatted
1 tb Olive oil
2 ts Ground cumin
2 tb Pickling spice
1/2 Red bell pepper, sliced
1 lb Boneless skinless chicken
-breast halves
1/2 Yellow bell pepper, sliced
2 tb Minced jalapeno chili with
-seeds
1 Onion, halved, thinly sliced
1/3 c Rice wine vinegar
1/4 c Fresh cilantro leaves
3 lg Garlic cloves, minced
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
