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Boil broth with rosemary for 5 minutes. Add chicken, onion, vinegar, garlic, oil and cumin.Lower heat and cook until chicken is just cooked. Season to taste. Transfer chicken and onions to a shallow dish. Top with peppers and ají.
Boil rest of broth until reduced to 2/3 cup, approximately 15 minutes. Pour liquid over chicken. Cool for 30 minutes. Add cilantro leaves, cover and chill for 4 hours, turning chicken occasionally. Chicken can be prepared one day ahead. Cut chicken in slices and arrange them on dishes. Top with marinated vegetables and some juice. Serve hot.
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