Chickadillo
Source of Recipe
net
List of Ingredients
Chickadillo
1 pound 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
One 16-ounce can garbanzo beans
3/4 cup golden raisins
2 Tablespoons capers, drained and rinsed
1 Tablespoon oregano
2 garlic cloves, minced
3 teaspoons corn oil
2 Tablespoons unsalted butter
1 Tablespoon ground cumin
1 Tablespoon rice vinegar
Recipe
Chickadillo
Saute cumin and 1 Tablespoon 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.
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