Ingredients:

  • 2 lbs (900g) Boneless, Skinless Chicken Thighs
  • 2 Tbsp (30ml) Olive Oil
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, thinly sliced
  • 1 large Red Bell Pepper, thinly sliced
  • 4 cloves Garlic, minced
  • 1/2 cup (120ml) Dry White Wine (optional)
  • 2 cups (480ml) Low Sodium Chicken Broth
  • 2 Bay Leaves
  • 15 oz (425g) Tomato Sauce (Passata)
  • 5 oz (411g) Diced Tomatoes, undrained
  • 1/2 cup (60g) Pimento-stuffed Green Olives, sliced
  • 2 Tbsp (30ml) Capers, drained
  • 1 1/2 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika (Pimentón)
  • 1 packet Sazón seasoning (or equivalent substitute)
  • Salt and Black Pepper, to taste
  • 1/4 cup (15g) Fresh Cilantro, chopped

Instructions:

  1. Season chicken thighs liberally with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken on both sides until nicely browned (about 3-4 minutes per side). Remove chicken and set aside.
  2. Reduce heat to medium. Add diced onion and all sliced bell peppers to the pot. Sauté gently until softened, about 8–10 minutes. Add minced garlic and cook until fragrant (about 1 minute).
  3. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half. Stir in oregano, cumin, smoked paprika, and Sazón seasoning; cook for 30 seconds until aromatic.
  4. Return the seared chicken to the pot. Add the tomato sauce, diced tomatoes (with liquid), chicken broth, and bay leaves. Bring mixture to a gentle simmer.
  5. Cover the pot tightly and reduce heat to low. Braise slowly for 1 hour 15 minutes, or until the chicken is fork-tender and easily pulls apart.
  6. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat coarsely.
  7. Return the shredded chicken to the pot. Stir in the sliced olives and capers. Let the mixture simmer, uncovered, for another 15–20 minutes, allowing the sauce to thicken beautifully. Taste and adjust salt/pepper as needed.
  8. Remove bay leaves. Stir in half of the fresh cilantro just before serving. Garnish remaining cilantro over the top and serve hot.