1. Heat the olive oil in a large pan. Add the onion and the bell pepper, season with salt and pepper and cook until beginning to soften. Add the garlic, tomatoes and chicken thighs. Bring to a simmer, then cover and cook until the chicken is cooked through.
  2. Remove the chicken from the pan and shred. Return the shredded chicken to the pan along with the chorizo, olives and white wine. Cover and simmer 15 minutes more.
  3. Turn off the heat and let the filling cool to room temperature.