Chickadillo (chicken picadillo)

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the finely chopped yellow onion and green bell pepper, stirring occasionally until softened, about 3-4 minutes.

Stir in the mashed garlic and cook for 30 seconds until fragrant, then add the chicken breast strips. Cook, stirring frequently, until the chicken is no longer pink on the surface, about 5-6 minutes.

Add the tomato sauce and white wine to the skillet, scraping up any browned bits from the bottom. Stir well to combine.

Sprinkle in the cumin and add the bay leaves, stirring to distribute the spices evenly throughout the mixture.

Add the raisins and capers to the skillet and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 10-12 minutes.

Remove the bay leaves and adjust seasoning with salt and pepper to taste. Serve warm over rice, in tortillas, or with crusty bread.