Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden. Transfer to a dish and keep warm.
03
In the same skillet, add mushrooms and sauté for 4 minutes or until tender. Transfer to a bowl.
04
Add the remaining olive oil to the skillet and sauté red onions for 2 minutes until softened. Stir in garlic and chopped tomatoes and cook for 4 minutes.
05
Add chopped carrots and both capsicums, cooking for 2 minutes. Pour in white wine vinegar and let it reduce by half, about 5 minutes.
06
Return the mushrooms and chicken to the skillet. Add olives, cherry tomatoes, chicken stock, and the mango habanero sauce. Bring to a gentle boil.
07
Reduce heat, cover, and simmer for 20 minutes. Stir in chopped oregano.
