2 cups Unsalted chicken broth (store bought)
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 Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large 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. Serve with warmed tortillas.
Makes 6 servings