Shelly's Recipe

CHICKADILLO

Category: Chicken

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 can tomatoes (reserve liquid)
1 cup green olive with pimentos, drained
1 (16-oz) can garbanzo beans
3/4 cup golden raisins
2 tbsp capers, drained and rinsed
1 tbsp oregano
2 garlic cloves, minced
3 tsp corn oil
2 tbsp unsalted butter
1 tbsp ground cumin
1 tbsp rice vinegar

Saute cumin and 1 tbsp of butter in a large pan over medium heat. Add garlic and cook until translucent (about 3 minutes). Add chicken and saute 4 to 5 minutes. Remove chicken and set aside.

Wash pan and return to stove over medium heat. Add oil and oregano. Saute one minute. Add peppers, onion, and garlic. Cook until translucent (about 5 minutes). Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste. Reduce heat and simmer for 20 to 25 minutes.

Return chicken for the last 4 to 5 minutes of cooking time. Then add drained garbanzo beans. Heat thoroughly. Serve over rice.