 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Recipe by The Honorable Jane Dee Hull - Governor of Arizona Ingredients:
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 |
3/4 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 |
Directions:
1. Melt 1 tablespoon unsalted butter in a large pan over medium heat.
2. Add cumin and garlic and sauté until translucent (about 3 minutes).
3. Add chicken and sauté 4 to 5 minutes; remove chicken and set aside.
4. Wash the pan and return to stove over medium heat add oil and oregano sauté 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.
|
|