Chicken Picadillo

2 tsp olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1-1/2 Tbsp garlic, mashed (about 3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
1/3 C no-salt-added tomato sauce
1/3 C low-sodium chicken broth
1/3 C lemon juice
1/4 tsp ground cumin
2 bay leaves
1/3C water
1/4C golden seedless raisins 

Heat olive oil in a large sauté pan over medium heat.  Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.

Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

Cover the pan, and reduce the heat.  Simmer for 10 minutes.

Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.