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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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ACAPULCO CHICKEN DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992. Ingredients:
2 cups 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 with seeds |
1 white onion halved and thinly sliced |
1/3 cup rice wine vinegar |
1/4 cup fresh cilantro leaves |
3 large garlic cloves minced |
baked tortilla chips |
Directions:
1. Boil broth and pickling spice in heavy saucepan ten minutes then strain and return liquid to pan.
2. Add chicken, onion, vinegar, garlic, oil and cumin to pan then simmer over low heat 10 minutes.
3. Transfer chicken and onions to shallow dish then top with bell peppers and minced chili.
4. Boil cooking liquid ten minutes then pour liquid over chicken and let cool 30 minutes.
5. Add cilantro to chicken mixture then cover and refrigerate 4 hours.
6. Slice chicken and transfer to plates then top with marinated vegetables and some of the juices.
7. Serve with tortilla chips.
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