Chickadillo

• 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
• 34 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

1. Melt 1 tablespoon unsalted butter in a large pan over medium heat.
2. Add cumin and garlic and saute until translucent (about 3 minutes).
3. Add chicken and saute 4 to 5 minutes; remove chicken and set aside.
4. Wash the pan and return to stove over medium heat add oil and oregano saute 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.

chicken, sweet red pepper, sweet green pepper, yellow onion, tomatoes, pimento stuffed olive, garbanzo beans, golden raisin, capers, oregano, garlic, corn oil, unsalted butter, ground cumin, rice vinegar

Taken from www.food.com/recipe/chickadillo-27599 (may not work)