{"product_id":"2940013102682","title":"Mexican Food Cookbook: Recipes From South of The Border - Total 247 Pages - Apricot Basting Sauce,ACAPULCO CHICKEN (EN ESCABECHE),Almond Red Sauce,ANDY'S SKILLET SUPPER,ANTICUCHOS,Arroz con Pollo,Arroz Verde (Green Rice),Avocado And Raisin Dip,and more...","description":"sneak peek:\u003cbr\u003e\u003cbr\u003eACAPULCO CHICKEN (EN ESCABECHE)\u003cbr\u003e\u003cbr\u003e   2      cups          Unsalted chicken broth -- defatted\u003cbr\u003e   1      tablespoon    Olive oil\u003cbr\u003e   2      teaspoons     Ground cumin\u003cbr\u003e   2      tablespoons   Pickling spice\u003cbr\u003e     1\/2                Red bell pepper -- sliced\u003cbr\u003e   1      pound         Boneless chicken breast -- halves\u003cbr\u003e     1\/2                Yellow bell pepper -- sliced\u003cbr\u003e   2      tablespoons   Minced jalapeno chili with -- seeds\u003cbr\u003e   1                    Onion, halved -- thinly sliced\u003cbr\u003e     1\/3  cup           Rice wine vinegar\u003cbr\u003e     1\/4  cup           Fresh cilantro leaves\u003cbr\u003e   3      large         Garlic cloves -- minced\u003cbr\u003e    baked (no oil) tortilla chips   \u003cbr\u003e\u003cbr\u003eBoil 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.\" .\u003cbr\u003e\u003cbr\u003e Makes 6 servings\u003cbr\u003e\u003cbr\u003eAlmond Red Sauce\u003cbr\u003e\u003cbr\u003e     1\/2  cup           Slivered Almonds -- Toasted\u003cbr\u003e   1      cup           Onion -- Finely Chopped\u003cbr\u003e   1      each          Clove Garlic -- Crushed\u003cbr\u003e   2      tablespoons   Vegetable Oil\u003cbr\u003e   8      ounces        Tomato Sauce -- 1 cn\u003cbr\u003e   2      teaspoons     Paprika\u003cbr\u003e   1      teaspoon      Red Chiles -- Ground\u003cbr\u003e     1\/4  teaspoon      Red Pepper -- Ground\u003cbr\u003e\u003cbr\u003ePlace almonds in food processor work bowl fitted with steel blade or in \u003cbr\u003eblender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is \u003cbr\u003etender. Stir in remaining ingredients except almonds.\u003cbr\u003eHeat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3\/4 cups of sauce.\u003cbr\u003e\u003cbr\u003eANDY'S SKILLET SUPPER\u003cbr\u003e\u003cbr\u003e   1      pound         Chicken breasts\u003cbr\u003e   2      tablespoons   Canola oil\u003cbr\u003e   1      medium        Onion -- chopped\u003cbr\u003e   2      teaspoons     Chili powder\u003cbr\u003e     1\/2  teaspoon      Cumin\u003cbr\u003e     1\/2  teaspoon      Oregano leaves -- crushed\u003cbr\u003e     1\/2  cup           Chicken broth\u003cbr\u003e   1 1\/2  cups          V8 juice\u003cbr\u003e  19      ounces        Canned kidney beans\u003cbr\u003e\u003cbr\u003ePreparation time = 30 minutes Chicken breasts should be skinned and boned. \u003cbr\u003eAny suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name \u003cbr\u003evegetable juice.\u003cbr\u003e1.  Cut the chicken into 1\/2-inch pieces.\u003cbr\u003e2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until \u003cbr\u003ethe chicken turns white.\u003cbr\u003e3. Stir in broth and juice, heat until boiling, then reduce heat to low.\u003cbr\u003eSimmer 10 minutes.\u003cbr\u003e4. Dump in beans, liquid and all, stir, cover and simmer for another 10 \u003cbr\u003eminutes. Stir occasionally. Serve over rice.\u003cbr\u003e\u003cbr\u003eANTICUCHOS\u003cbr\u003e\u003cbr\u003e   1      large         Sirloin Steak\u003cbr\u003e   2      large         Garlic Cloves\u003cbr\u003e   4                    To 6 Medium Jalapeno Peppers\u003cbr\u003e   1      cup           Red Wine Vinegar\u003cbr\u003e   1 1\/2  cups          Water\u003cbr\u003e   2      teaspoons     Salt\u003cbr\u003e     1\/2  teaspoon      Pepper\u003cbr\u003e   1      teaspoon      Oregano\u003cbr\u003e   1      teaspoon      Cumin\u003cbr\u003e   1      teaspoon      Ground Red Chile\u003cbr\u003e\u003cbr\u003eIn a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.\u003cbr\u003e\u003cbr\u003eApricot Basting Sauce\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e     1\/2  cup           Apricot Jam\u003cbr\u003e     1\/4  cup           Apricots; Dried -- Fine Chop\u003cbr\u003e     1\/4  cup           Dry White Wine\u003cbr\u003e   1      tablespoon    Honey\u003cbr\u003e   1      teaspoon      Worcestershire Sauce\u003cbr\u003e\u003cbr\u003eHeat all ingredients over low head, stirring occasionally, until jam is \u003cbr\u003emelted. Makes about 1 cup of sauce.\u003cbr\u003e\u003cbr\u003eTO BE CONTINUED... Buy now and get all the Recipes!","brand":"S.H.W.","offers":[{"title":"Default Title","offer_id":47068642803952,"sku":"2940013102682","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013102682_p0.jpg?v=1763576405","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013102682","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}