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1 tablespoon extra-virgin olive oil
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2 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
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4 Anaheim or poblano chile peppers, chopped (see Note)
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1 tablespoon dried oregano, crushed
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1 8-ounce can tomato sauce
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1 4-ounce jar pimientos, rinsed
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8 pimiento-stuffed green olives, sliced
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2 tablespoons capers, rinsed
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2/3 cup packed chopped fresh cilantro
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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.
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