Chickadillo

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb boneless skinned chicken breast, cubed
• 1 medium sweet red pepper, seeded and cut into 1-inch wide strips
• 1 medium sweet green pepper, seeded and cut into 1-inch wide strips
• 1 medium yellow onion, chopped
• 1 (14 1/2 ounce) can tomatoes (reserve liquid)
• 1 cup pimento stuffed olive, drained
• 1 (16 ounce) can garbanzo beans
• 3/4 cup golden raisin
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon oregano
• 2 cloves garlic, minced
• 3 teaspoons corn oil
• 2 tablespoons unsalted butter
• 1 tablespoon ground cumin
• 1 tablespoon rice vinegar

Recipe

• 1 melt 1 tablespoon unsalted butter in a large pan over medium heat.
• 2 add cumin and garlic and sauté until translucent (about 3 minutes).
• 3 add chicken and sauté 4 to 5 minutes; remove chicken and set aside.
• 4 wash the pan and return to stove over medium heat add oil and oregano – sauté for one minute.
• 5 add peppers and onion; cook until translucent (about 5 minutes).
• 6 add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste.
• 7 reduce heat and simmer for 20 to 25 minutes.
• 8 return chicken for the last 4 to 5 minutes of cooking time.
• 9 then add drained garbanzo beans.
• 10 heat thoroughly.
• 11 serve over rice.