2 lg. whole chicken breasts, skinned, boned and cut into 32 (3/4 inch) cubes

MARINADE:

1/2 c. oil (safflower)
1 (4 oz.) jar pimientos, drained and pureed
2 tbsp. red wine vinegar
2 lg. shallots, minced
1 lg. garlic clove, minced
1 1/2 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. cumin
Freshly ground pepper
2 lg. green peppers, cut into 32 (3/4 inch) squares
16 (3 inch) wooden skewers, soaked in water

Place chicken pieces in plastic bag. Combine ingredients for marinade in mixing bowl, food processor or blender, and mix thoroughly. Add to chicken. Tie bag tight and marinate 1-2 days in refrigerator, turning bag several times.

Preheat broiler. Alternate 2 pieces of chicken with 2 pepper squares on each skewer. Place in shallow pan. Broil 4 inches from heat source for about 8 minutes, turning once. Serve immediately with any remaining sauce.