The pairing of spices, dried fruit, and salty brined olives or capers with meat is distinctly Spanish—and is a favorite way to season ground meat in Cuba. A slow-cooked chicken stew seasoned up the same way is warming and really delicious if made a day ahead so the flavors bloom.
Mix flour, oregano, paprika, salt, and pepper in shallow dish. Dredge chicken in mixture, shaking off excess.
Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown chicken in batches; remove to plate. Heat remaining 1 tablespoon oil; add onion, bell pepper, and garlic; cook, stirring occasionally, about 1 minute. Reduce heat to low; stir in crushed tomatoes, olives, capers, raisins, and wine. Simmer about 10 minutes.
Return chicken and any juices back to pan. Coat with sauce; cover pan and simmer about 25 minutes or until chicken is no longer pink in center and tender. Cook to internal temp of 165°F.
Serve chicken with sauce, sprinkled with cilantro.
Just BARE® Chicken Drumsticks may be substituted for the Just BARE® Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
If you’d like to make this dish in the slow cooker, follow directions through Step 2. Spoon sauce into 3-1/2 to 4-quart slow cooker; top with browned chicken. Cover and cook on LOW heat about 6 hours or on HIGH for about 3 hours.