The Honorable Jane Dee Hull

Former Governor, Arizona

Specialty Recipe

Chickadillo

Ingredients

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

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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