Ingredients:
1 lb boneless skinned chicken breasts, cubed
1 medium sweet red peppers, seeded and cut into 1-inch wide strips
1 medium sweet green peppers, seeded and cut into 1-inch wide strips
1 medium yellow onions, chopped
1 (14 1/2 ounce) cans tomatoes ( reserve liquid)
1 cup pimento stuffed olives, drained
1 (16 ounce) cans garbanzo beans
3/4 cup golden raisins
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
Directions:
Melt 1 tablespoon unsalted butter in a large pan over medium heat.
Add cumin and garlic and saute until translucent (about 3 minutes).
Add chicken and saute 4 to 5 minutes; remove chicken and set aside.
Wash the pan and return to stove over medium heat add oil and oregano – saute for one minute.
Add peppers and onion; 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.
Servings: 4
Time preparation: 20 min.
Time total: 70 min.