2 chicken breasts (boneless, skinless)
3 T olive oil
1 large onion, thinly sliced
2-14 oz. cans fire-roasted diced tomatoes
3 large jalapenos, seeded and thinly sliced
1/8 tsp ground cloves
1/2 tsp black pepper
1 c coarsely chopped pitted green olives
3 T capers, coarsely chopped, plus 1 T brine
1/4 c raisins
3 cups water
Dry chicken on paper towels. In a large Dutch oven, heat the oil. Lay the chicken in the pan and brown until golden. Remove chicken from pan.
Add the onions to the pan and cook until browned, about 10 minutes. Add tomatoes and jalapenos; cover and cook for 5 minutes. Uncover and cook until slightly reduced, about 20 minutes. Add spices, olives, capers, brine, raisins, and 3 cups water. Put the chicken back into the pan, cover and cook until the meat is cooked, about 25-35 minutes.