Mexican Chicken with Spicy Pickled Vegetables

How to make Mexican Chicken with Spicy Pickled Vegetables.

Ingredients: Serves 4-6

  • 2 cups unsalted chicken broth
  • 2 tablespoons pickling spice 
  • 1 pound boneless chicken breast (halved) 
  • 1 sliced onion
  • 1/3 cup rice wine vinegar 
  • 6 tablespoons minced garlic
  • 1 tablespoon olive oil 
  • 2 teaspoons ground cumin 
  • 1/2 sliced red bell pepper
  • 1/2 sliced yellow bell pepper
  • 2 tablespoons minced jalapeño chilli with seeds 
  • 1/4 cup fresh cilantro leaves 


  1. Boil both broth and pickling spice in heavy large saucepan for 10 minutes.
  2. Strain broth mixture into a small bowl 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 for about 10 minutes.
  5. Transfer chicken and onions to shallow dish.
  6. Top with bell peppers and minced chilli.
  7. Boil cooking liquid for about 10 minutes, or until reduced to about 2/3 cups.
  8. Pour liquid over chicken and let it cool for about 30 minutes.
  9. Add cilantro to chicken mixture.
  10. Cover and refrigerate for 4-6 hours, turning chicken occasionally.
  11. Slice chicken and transfer to plates.
  12. Top with marinated vegetables and serve with rice or make into soft tacos.
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