• Ingredients: 26
  • Serves: 6

Acapulco chicken with canned unsalted chicken broth, defatted, pickling spice, boneless skinless chicken breast halves, well trimmed, onion, halved, thinly sliced, rice wine vinegar, large garlic cloves, minced, olive oil, ground cumin, 1/2 red bell pepper, sliced, 1/2 yellow bell pepper, sliced, minced jalapeño chili with seeds, fresh cilantro leaves, baked tortilla chips.


  • 2 cups canned unsalted chicken broth, defatted
  • 2 tbsps. pickling spice
  • 1 lb. boneless skinless chicken breast halves, well trimmed
  • 1 onion, halved, thinly sliced
  • 1/3 cup rice wine vinegar
  • 3 large garlic cloves, minced
  • 1 tbsp. olive oil
  • 2 tsps. ground cumin
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 tbsps. minced jalapeño chili with seeds
  • 1/4 cup fresh cilantro leaves
  • Baked tortilla chips

For panna cottas

For sauce

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch


  1. Step 1 Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan.

    For this step you will need

  2. Step 2 Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes.

    For this step you will need

  3. Step 3 Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.

    For this step you will need

  4. Step 4 Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as ‘pushers’.

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