|2||cups||chicken broth, unsalted de-fatted |
|1||tablespoon||olive oil |
|2||teaspoons||cumin, ground |
|2||tablespoons||pickling spice |
|2||each||red bell pepper, sliced |
|1||pound||chicken, boneless skinless breast halves |
|2||each||yellow bell pepper, sliced |
|2||tablespoons||jalapeno chili, minced with seeds |
|1||each||onion, halved, thinly sliced |
|1/3||cup||rice wine vinegar |
|1/4||cup||cilantro, leaves, fresh |
|3||tablespoons||garlic, minced |
|Make sure to use baked (no oil) tortilla chips to keep it light.|
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 chili. Boil cooking liquid until reduced
to 2/3 cup, 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.