Amount
Ingredient
Preparation



2
cups
chicken stock

unsalted, defatted



1
tablespoon
olive oil





2
teaspoons
cumin

ground



2
tablespoons
pickling spice





1/2
each
red bell pepper

sliced



1
pound
chicken breasts

boneless



1/2
each
yellow bell pepper

sliced



2
tablespoons
jalapeno pepper

with seeds, minced



1
each
onion

halved, thinly sliced



1/3
cup
rice wine vinegar





1/4
cup
cilantro leaves

fresh



3
cloves
garlic

minced

 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 3 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. Pass tortilla chips to use as "pushers."

Makes 6 servings.