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2cchicken broth, unsalted de-fatted
1tbolive oil
2tsground cumin
2tbpickling spice
2eared bell pepper, sliced
1lbchicken, boneless skinless breast halves
2eayellow bell pepper, sliced
2tbjalapeno chili, minced with seeds
1eaonion, halved, thinly sliced
1/3crice wine vinegar
1/4ccilantro leaves, fresh
3lggarlic cloves, minced
Directions:
Make sure to use baked (no oil) tortilla chips to keep it light.Boil broth and pickling spice in heavy large saucepan ten minutes. Strainand return liquid to saucepan. Add chicken, onion, vinegar, garlic, oiland cumin to pan. Simmer over very low heat until chicken is just cookedthrough, about ten minutes. Transfer chicken and onions to shallow dish.Top with bell peppers and minced chilli. Boil cooking liquid until reducedto 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30minutes. Add cilantro to chicken mixture. Cover and refrigerate untilwell chilled, turning chicken occasionally, about 4 hours (can be preparedone day ahead). Slice chicken and transfer to plates. Top with marinatedvegetables and some of the juices. Pass tortilla chips to use as'pushers.' 130 calories per serving, 4 g fat, 72 mg sodium, 44 mgcholesterol.
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