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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 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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