Acapulco Chicken (En Escabeche)

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"Acapulco Chicken (En Escabeche)"

Ingredients
2	cup	chicken broth, unsalted, defatted
1	tablespoon	olive oil
2	teaspoon	cumin, ground
2	tablespoons	pickling spice
1/2	each	red bell pepper, sliced
1	pound	chicken breast, halves boneless, skinless
1/2	each	yellow bell pepper, sliced
2	tablespoons	jalapeno pepper, minced with seeds
1	medium	onion, halved, thinly sliced
1/3	cup	rice wine vinegar
1/4	cup	cilantro, leaves, fresh
3	tablespoons	garlic, cloves, minced

Directions:
Use 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 jalapeno. 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. 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Makes 6 servings