Chickadillo
Recipe by the honorable jane dee hull - governor of arizona
Steps
Melt 1 tablespoon unsalted butter in a large pan over medium heat.
Add cumin and garlic and saut until translucent.
Add chicken and saut 4 to 5 minutes.
Remove chicken and set aside.
Wash the pan and return to stove over medium heat add oil and oregano saut for one minute.
Add peppers and onion.
Cook until translucent.
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.
Ingredients
boneless skinned chicken breast, 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