---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Acapulco Chicken (En Escabeche)
  Categories: Poultry, Mexican
       Yield: 6 servings
  
       2 c  Unsalted chicken broth,           1/2    Yellow bell pepper, sliced
            -defatted                           2 tb Minced jalapeno chili with
       1 tb Olive oil                                -seeds
 	    2 ts Ground cumin			     1	  Onion, halved, thinly
      sliced
       2 tb Pickling spice                    1/3 c  Rice wine vinegar
     1/2    Red bell pepper, sliced           1/4 c  Fresh cilantro leaves
       1 lb Boneless chicken breast             3 lg Garlic cloves, minced
            -halves                        
  
   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
  
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