Categories: Poultry, Mexican 
      Yield: 6 servings 
  
      2 c  Unsalted chicken broth,           1/2    Yellow bell pepper, sliced 
           -defatted                           2 tb Minced jalapeno chili with 
      1 tb Olive oil                                -seeds 
      2 ts Ground cumin                        1    Onion, halved, thinly sliced 
      2 tb Pickling spice                    1/3 c  Rice wine vinegar 
    1/2    Red bell pepper, sliced           1/4 c  Fresh cilantro leaves 
      1 lb Boneless chicken breast             3 lg Garlic cloves, minced 
           -halves                         
  
  baked (no oil) tortilla chips 
   
  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 30 
  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." 
  130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From 
  Bon Appetit's Light & Easy Mar '93. 
   
  Makes 6 servings