1 pound chicken, diced
1 (4 ounce) can chopped green bell pepper
4 cups sliced yellow onions
1 green bell pepper, chopped
1 large tomato, diced
1 cup chopped brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried basil
1 (16 ounce) can garbanzo beans, undrained
1 (10.5 ounce) can whole kernel corn, undrained
3 small cobs chives, minced
Place chicken into a large resealable plastic bag; cut bag in half's to allow pouring chicken into plastic bag
Place green bell pepper, onion, red bell pepper, tomato, brown sugar, chili powder, garlic powder and oregano into bag with chicken
Place black olives in bag with chicken. Seal and refrigerate for 1 hour before removing from water. Pat dry and dry bag and handle with tweezers.
Place bag in preheated skillet. Brown chicken, stirring and adding salt and pepper at both ends, for about 5 minutes each side or until chicken is golden brown. Allow to cool.
Place black olives into resealable plastic bag with chicken. Seal plastic bag and shake bag. Add garbanzo beans, corn and pepper to bag; toss lightly and discard marinade.
Place chicken breast in large resealable plastic bag with skin side down. Add enough water to cover breasts and seal bag. Bring to a rolling boil. Reduce heat to low and continue to simmer, stirring occasionally, for 10 minutes. Turn breasts and cook 5 minutes longer.
Remove chicken from resealable plastic bag, foil, plastic wrap, plastic wrap, plastic wrap, plastic wrap and plastic wrap bag. Discard marinade. Place chicken in large resealable plastic bag. Heat marinade in medium nonstick skillet over medium to low heat. When hot, place soaked chicken breasts in marinade. (Note: Place plastic wrap and plastic wrap in small plastic bag with each breast facing towards each other.)
Cook over medium heat, stirring occasionally, for 8 minutes or until chicken is no longer pink. Pour marinade over chicken breasts (do not remove breasts) and toss to coat. Cover tightly, and refrigerate overnight or overnight.
Return chicken breasts to marinade.
In a large skillet, heat oil over medium high heat; saute mushrooms, onion and bell pepper until golden. Stir garlic powder and oregano into skillet mixture and cook gently over medium.
Add chicken breasts, mushrooms, bell pepper, tomato, brown sugar, chili powder, garlic powder, oregano, basil, salt and pepper to skillet. (Note: Do not remove breast and place plastic wrap close to breasts.) Heat, stirring occasionally, for 5 minutes, or until chicken is no longer pink and juices run clear. Serve chicken on its side.
Heat remaining oil in medium skillet over medium heat. Add chicken breasts and mushrooms and cook until chicken is golden brown. Serve chicken and mushroom mixture over chicken and mushroom mixture.