Title: Acapulco chicken (en escabeche)
 Categories: Poultry, Mexican
      Yield: 6 Servings
 
      2 c  Unsalted chicken broth,
           -defatted
      1 tb Olive oil
      2 ts Ground cumin
      2 tb Pickling spice
    1/2    Red bell pepper, sliced
      1 lb Boneless chicken breast
           -halves
    1/2    Yellow bell pepper, sliced
      2 tb Minced jalapeno chili with
           -seeds
      1    Onion, halved, thinly sliced
    1/3 c  Rice wine vinegar
    1/4 c  Fresh cilantro leaves
      3 lg Garlic cloves, minced
 
  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 chilli. 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. Pass tortilla chips to use as "pushers." 130
  calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. 
  
  Makes 6 servings