READY IN: 1hr 10mins
Recipe by Millereg

Recipe by The Honorable Jane Dee Hull - Governor of Arizona

Top Review by Angela Sara

A delicious combination of herbs, spices and textures. I pounded the chicken breasts before cooking and only used barely 1 tablespoon of butter. I didn't have rice vinegar so I used 1/2 tablespoon of cider vinegar. I served it with basmati rice, everyone enjoyed it. Thanks for posting Miller.

Ingredients Nutrition


  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.

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