Ingredients
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 tablespoons pickling spice
- 1/2 red bell pepper sliced
- 1 pound boneless chicken breast halves
- 1/2 yellow bell pepper sliced
- 2 tablespoons minced jalapeno chili with seeds
- 1 white onion halved and thinly sliced
- 1/3 cup rice wine vinegar
- 1/4 cup fresh cilantro leaves
- 3 large garlic cloves minced
- Baked tortilla chips
Description
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.
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