- From: Ileana newmail <ileana.argerich@newmail.net>
- Date: Mon, 08 Sep 2003 18:01:21 -0300
- To: world_famous_recipes@yahoogroups.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups defatted, unsalted chicken broth
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
1 onion - halved and thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro leaves
3 large garlic cloves - minced
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 chile. Boil cooking
liquid about ten minutes, until reduced to 2/3 cup. 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. Serve with tortilla chips. 130 calories per serving; 4g fat,
72mg sodium; 44 mg cholesterol.
ileana
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Received on Tuesday, 9 September 2003 11:37:12 UTC