Acapulco Chicken Dip
From chefmeow 14 years ago
- 10 minutes to make
- Serves 12
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 shopping list
- 1 tablespoon olive oil shopping list
- 2 teaspoons ground cumin shopping list
- 2 tablespoons pickling spice shopping list
- 1/2 red bell pepper sliced shopping list
- 1 pound boneless chicken breast halves shopping list
- 1/2 yellow bell pepper sliced shopping list
- 2 tablespoons minced jalapeno chili with seeds shopping list
- 1 white onion halved and thinly sliced shopping list
- 1/3 cup rice wine vinegar shopping list
- 1/4 cup fresh cilantro leaves shopping list
- 3 large garlic cloves minced shopping list
- Baked tortilla chips shopping list
How to make it
- Boil broth and pickling spice in heavy saucepan ten minutes then strain and return liquid to pan.
- Add chicken, onion, vinegar, garlic, oil and cumin to pan then simmer over low heat 10 minutes.
- Transfer chicken and onions to shallow dish then top with bell peppers and minced chili.
- Boil cooking liquid ten minutes then pour liquid over chicken and let cool 30 minutes.
- Add cilantro to chicken mixture then cover and refrigerate 4 hours.
- Slice chicken and transfer to plates then top with marinated vegetables and some of the juices.
- Serve with tortilla chips.
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