| 1 tablespoon extra-virgin olive oil |
| 2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces |
| 4 Anaheim or poblano chile peppers, chopped (see Note) |
| 1 tablespoon dried oregano, crushed |
| 1 8-ounce can tomato sauce |
| 1 4-ounce jar pimientos, rinsed |
| 8 pimiento-stuffed green olives, sliced |
| 2 tablespoons capers, rinsed |
| 2/3 cup packed chopped fresh cilantro |
Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there’s no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets. |
