By Brandy
Summers
A wonderful chicken recipe that will delight your family
and friends.
2 cups unsalted chicken broth, defatted
1 tablespoon olive oil
2 teaspoons ground cumin
2 tablespoons pickling spice
1/2 red bell pepper, sliced
1 pound boneless chicken breast, cut in halves
1/2 yellow bell pepper, sliced
2 tablespoons jalapeno chili with seeds, minced
1 onion, cut in half and thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro leaves
3 large garlic cloves, minced
1 bag baked tortilla chips
Directions
In a large, heavy saucepan, broil the chicken broth and pickling
spice for ten minutes; strain and return the liquid to the
saucepan.
Add in the chicken, onion, vinegar, garlic, oil and cumin.
Simmer over low heat until the chicken is cooked through, about ten
minutes.
Transfer the chicken and onions into a shallow baking dish. Top
with the bell peppers and the minced chili.
Boil the cooking liquid until it is reduced to 2/3 cup (about 10
minutes). Pour the liquid over the chicken and let cool for 30
minutes.
Add the cilantro to the chicken mixture. Cover and refrigerate
until well chilled. Turn chicken over occasionally, over a 4-hour
duration while chilling.
Slice chicken and transfer to serving plates. Top each serving
with marinated vegetables and juices. Serve with baked tortilla
chips.
=> Mexican Chicken Recipes: Mexican Skillet
Chicken
This healthy chicken recipe features kidney beans and vegetable
juice.
1 pound chicken breasts, skinned and boned
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chili powder
1/2 teaspoons cumin
1/2 teaspoon oregano leaves, crushed
1/2 cup chicken broth
1-1/2 cups V8 vegetable juice
19 ounces canned kidney beans
Directions
Cut the chicken into 1/2-inch chunks.
Heat up oil in a heavy pan. Cook the chicken, onion, chili
powder, cumin and oregano until the chicken turns white in
color.
Stir in the broth and the vegetable juice; bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Stir in the beans (including bean liquid) and mix thoroughly.
Cover and simmer for another 10 minutes; keep stirring occasionally
while cooking. Serve over rice.
=> Mexican Chicken Recipes: Arroz con Pollo (Chicken
with Rice)
This is a very traditional Mexican meal that is quick to make
and tastes fantastico!
1/2 cup olive oil
1/4 cup tomato sauce
1 frying chicken, cut up
1/8 teaspoon powdered saffron
1 small onion, chopped
2-1/2 cups chicken broth
1 clove garlic, minced
1 cup uncooked rice
Salt and pepper to taste
Directions
In a pan, heat up the oil. Brown chicken on both sides.
Add in the onion and garlic, let them cook for a few
minutes.
Dissolve saffron in chicken broth. Add to the chicken along with
the tomato sauce and the salt and pepper. Cover and cook for 20
minutes.
Add in the rice; stir well. Cover and simmer for another 30
minutes, or until all the liquid has been absorbed and the chicken
is tender.
The article
Mexican Chicken Recipes - Acapulco Chicken was Submitted by Brandy
Summers through Articles.GetACoder.com
network. Here's the additional information: Cha...cha...cha...it's
chili time! http://www.best-chili-recipes.com
