Acapulco Chicken (En Escabeche) Recipe

Name: Acapulco Chicken (En Escabeche)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup chicken broth unsalted, defatted; 1 tablespoon olive oil; 2 teaspoon cumin ground; 2 tablespoons pickling spices; 1/2 each sweet red bell peppers 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 onions halved, thinly sliced; ⅓ cup rice vinegar; 1/4 cup cilantro leaves, fresh; 3 tablespoons garlic cloves, minced

Servings: persons

2 cup chicken broth unsalted, defatted
1 tablespoon olive oil
2 teaspoon cumin ground
2 tablespoons pickling spices
1/2 each sweet red bell peppers 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 onions halved, thinly sliced
⅓ cup rice vinegar
1/4 cup cilantro leaves, fresh
3 tablespoons garlic cloves, minced

1
Use baked (no oil) tortilla chips.
2
Boil broth and pickling spice in heavy large saucepan ten minutes.
3
Strain and return liquid to saucepan.
4
Add chicken, onion, vinegar, garlic, oil and cumin to pan.
5
Simmer over very low heat until chicken is just cooked through, about ten minutes.
6
Transfer chicken and onions to shallow dish.
7
Top with bell peppers and minced jalapeno.
8
Boil cooking liquid until reduced to 23 c, about ten minutes.
9
Pour liquid over chicken and let cool 30 minutes.
10
Add cilantro to chicken mixture.
11
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).
12
Slice chicken and transfer to plates.
13
Top with marinated vegetables and some of the juices.
14
130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.
15
From Makes 6 servings

470

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 12 ingredients. The key ingredients include: 2 cup chicken broth unsalted, defatted, 1 tablespoon olive oil, 2 teaspoon cumin ground, 2 tablespoons pickling spices, and more.

Yes, Acapulco Chicken (En Escabeche) 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 (En Escabeche)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions