Instructions
- 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.
- 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.
- Turn off the heat and let the filling cool to room temperature.
