Try this ACAPULCO CHICKEN (EN ESCABECHE) recipe, or contribute your own.
Suggest a better description1. Boil broth and pickling spice in heavy large saucepan ten 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 ten minutes.
5. Transfer chicken and onions to shallow dish.
6. Top with bell peppers and minced chilli.
7. Boil cooking liquid until reduced to 2/3 c, about ten 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 (can be prepared one day ahead).
11. Slice chicken and transfer to plates.
12. Top with marinated vegetables and some of the juices.
13. Pass tortilla chips to use as "pushers.”.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (931g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1781 | ||
Calories from Fat: 1117 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.1g | 165 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 51.6g | ||
Polyunsanturated Fat 26.5g | ||
Cholesterol 613.3mg | 189 % | |
Sodium 576.1mg | 20 % | |
Potassium 1608.5mg | 42 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 152.7g | 218 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1781
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