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4 hours
Prep: 10 minutes
Cook: 25 minutes
197 calories per serving view nutrition facts
6 servings
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| 2 | cup | chicken broth | unsalted, defatted |
| 1 | tablespoon | olive oil | |
| 2 | teaspoon | cumin | ground |
| 2 | tablespoons | pickling spices | |
| 1/2 | each | sweet red bell pepper | sliced |
| 1 | pound | chicken breasts | halves boneless, skinless |
| 1/2 | each | sweet yellow bell peppers | sliced |
| 2 | tablespoons | jalapeno pepper | minced with seeds |
| 1 | medium | onion | halved, thinly sliced |
| 1/3 | cup | rice wine vinegar | |
| 1/4 | cup | cilantro | leaves, fresh |
| 3 | tablespoons | garlic | cloves, minced |
Use 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 jalapeno. 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.
130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Makes 6 servings
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 174mg | 7% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 4% |
| Sugars 3.0g | |
| Protein 26.0g | 53% |
| Vitamin A | 8% | Vitamin C | 75% | |
| Calcium | 4% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was at the office of a well known shipping company furious at their failure to locate my package. Finally my patience had reached its end and I stormed out empty handed. Angry and hungry, I made my way to a nearby ...
I got the original recipe from Celebrity Chefs when Marla Gibbs was a guest about 30 years ago. Your ingredients list doesn't correspond to the directions. It should say 1 1/2 tsp baking soda and not "salt". That much salt is way too much. Also, I cut the powdered sugar in the frosting in half because the amount called for is WAY TOO SWEET - and I added some fresh lemon juice and grated lemon peel. It makes for a much better cake which everyone raves about.
When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.
