Heat oil in a Dutch oven or large pot over medium heat. When the oil is hot, add enough chicken to cover the bottom. Sear each side about 5 minutes (until it starts to brown), and remove from pot. Repeat until all of the chicken is cooked.
Add the onion, green bell pepper, diced half of the red bell pepper, and garlic to the remaining oil in the pot. Cook until the vegetables are soft.
Add the rest of the ingredients, except the sliced red bell pepper, to the pot, mix well, and bring to a boil. Reduce heat to low, add the remaining red bell pepper, and cook covered for 15.
Remove cover, and cook another 15 minutes on low.
Serve and enjoy! This is a hearty main dish on its own, but it’s also great served with a salad.
If you’re allowed to have peas, use those instead of the cut green beans to make this dish a bit closer to the Cuban original.