Chicken Picadillo

Warm the olive oil in a large pan. Cook the onion, peppers, and garlic over medium heat until softened.

Add the chicken strips and stir-fry until no pink remains and the chicken is safely cooked through.

Stir in the tomato sauce, broth, lemon juice, cumin, bay leaves, water, and raisins. Cover, lower the heat, and simmer.

Discard the bay leaves. Finish with cilantro, capers, and chopped olives before serving.