Acapulco Chicken

5 cups water
1 pc chicken stock cube
500 g chicken breast,
1 pc onion,
4 / 5 cup sherry vinegar,
3 cloves garlic,
1 tablespoon olive oil,
2 tsp cumin,
1 pc red bell pepper,
1 pc yellow pepper,
2 tbsp chopped jalapeños,
1 / 2 pose fresh coriander

Cooking:
-Boil broth. Add the chicken, chopped onion, sherry, vinegar, minced garlic, olive oil and cumin. Let it simmer on low heat until chicken is cooked (ca.15 min.) Remove the chicken and onions from the broth, put it down in a terrine with sweet pepper, cut into pieces. Let the broth boil on until approx half of the original liquid is left. Pour sauce over chicken and set the cold for half an hour.-Add the chopped coriander to the chicken, and set the cold for about. 4 hours or overnight. Then cut the chicken into slices and distributed along with the marinade and the marinated herbs on plates.