Acapulco Chicken Recipe

Name: Acapulco Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned unsalted chicken broth, defatted; 2 tablespoons pickling spice; 1 pound boneless skinless chicken breast halves, well trimmed; 1 onion, halved, thinly sliced; 1/3 cup rice wine vinegar; 3 large garlic cloves, minced; 1 tablespoon olive oil; 2 teaspoons ground cumin; 1/2 red bell pepper, sliced; 1/2 yellow bell pepper, sliced; 2 tablespoons minced jalapeno chili with seeds; 1/4 cup fresh cilantro leaves; Baked (no oil) tortilla chips

Servings: persons

2 cups canned unsalted chicken broth, defatted
2 tablespoons pickling spice
1 pound boneless skinless chicken breast halves, well trimmed
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
3 large garlic cloves, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 tablespoons minced jalapeno chili with seeds
1/4 cup fresh cilantro leaves
Baked (no oil) tortilla chips

1
Boil broth and pickling spice in heavy large saucepan 10 minutes.
2
Strain and return liquid to saucepan.
3
Add chicken, onion, vinegar, garlic, oil and cumin to pan.
4
Simmer over very low heat until chicken is just cooked through, about 10 minutes.
5
Transfer chicken and onions to shallow dish.
6
Top with bell peppers and minced chili.
7
Boil cooking liquid until reduced to 2/3 cup, about 10 minutes.
8
Pour liquid over chicken and let cool 30 minutes.
9
Add cilantro to chicken mixture.
10
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.
11
(Can be prepared 1 day ahead.)
12
Slice chicken and transfer to plates.
13
Top with marinated vegetables and some of the juices.
14
Pass tortilla chips to use as 'pushers'.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups canned unsalted chicken broth, defatted, 2 tablespoons pickling spice, 1 pound boneless skinless chicken breast halves, well trimmed, 1 onion, halved, thinly sliced, and more.

Yes, Acapulco Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Acapulco Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions