Directions:
- Boil broth and pickling spice in heavy saucepan ten minutes then strain and return liquid to pan.
- Add chicken, onion, vinegar, garlic, oil and cumin to pan then simmer over low heat 10 minutes.
- Transfer chicken and onions to shallow dish then top with bell peppers and minced chili.
- Boil cooking liquid ten minutes then pour liquid over chicken and let cool 30 minutes.
- Add cilantro to chicken mixture then cover and refrigerate 4 hours.
- Slice chicken and transfer to plates then top with marinated vegetables and some of the juices.
- Serve with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.43 Kcal (257 kJ) | ||
| Calories from fat | 21.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 4% | |
|---|---|---|---|
| Cholesterol | 22.3mg | 7% | |
| Sodium | 268.1mg | 11% | |
| Potassium | 177.06mg | 4% | |
| Total Carbs | 2.02g | 1% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.6mg | 25% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 56.46 Kcal (236 kJ) | ||
| Calories from fat | 19.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 4% | |
|---|---|---|---|
| Cholesterol | 20.49mg | 7% | |
| Sodium | 246.4mg | 11% | |
| Potassium | 162.73mg | 4% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 7.17g | 16% | |
| Vitamin C | 13.7mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.2mg | 25% | |
| Calcium | 12.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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