Recipes From South of the Border (240 pages)

Sample of Receipes

ACAPULCO CHICKEN (EN ESCABECHE)
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons 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
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." .
Makes 6 servings