Chickadillo Recipe

Name: Chickadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¾ 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

Servings: persons

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
¾ 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

1
Melt 1 tablespoon unsalted butter in a large pan over medium heat.
2
Add cumin and garlic and saute until translucent (about 3 minutes).
3
Add chicken and saute 4 to 5 minutes; remove chicken and set aside.
4
Wash the pan and return to stove over medium heat add oil and oregano saute 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.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chickadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickadillo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions