ARIZONIA CHICKADILLO

ARIZONIA CHICKADILLO
- 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
- 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

COOKING PREPARATIONS:
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.

ARIZONA RASPBERRY SALSA BEAN DIP

ARIZONA RASPBERRY SALSA BEAN DIP
- One (1) red onion, chopped
- One (1) Ten (10) ounce can of black beans, drained
- Half (1/2) cup of white canned corn (drained)
- One (1) tsp. cumin (sprinkle on top of corn)
- One (1) Eight (8) ounce package of softened cream cheese
- One (1) jar of raspberry salsa
- One (1) cup of pepper jack cheese, grated

ARIZONA RASPBERRY SALSA BEAN DIP PREPARATION:
Preheat the oven to 350 degrees F.In a greased 9 x 9 pan, or other medium-sized casserole dish, layer the ingredients in the above order.Bake for 30 minutes. Serve with warm tortilla chips