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You need each chicken thighs-(I find thighs stay moist and do not dry out).
You need to prepare kosher salt.
Use black pepper.
Provide cumin.
Use paprika.
Use oregano.
Use olive oil.
Prepare oil.
Use small sweet onion -- diced.
Provide each red bell pepper -- diced.
You need each green bell pepper -- diced.
Use celery -- diced.
Use garlic -- chopped.
You need brown sugar.
Prepare cumin.
Prepare orgeano.
You need thyme.
You need to prepare tomatoes- drained.
Use chicken stock.
You need tomato paste.
Prepare chilies in adobo- purreed.
Use corn.
Use scallions chopped for garnish :).

Season the chicken with the first five seasoning and the 1 ounce of olive oil and let sit for 30 minutes..
Add the 2 ounces of olive oil to a large hot saute pan and brown the chicken thighs. (do not burn ;).
Pull the chicken out and set aside in the same pan add the onions,peppers,celery,garlic and the 1 teaspoon of kosher salt and saute for 4 minutes..
Add the remaining ingredients and bring to a simmer. Then place the chicken thighs in the sauce and simmer covered for 25 minutes. Stir occasionally so as not to burn. Should be lightly bubbling..
With a soap spoon you can skim off any undesired excess fat that come to the top..
Note - If the sauce is getting to thick you can add additional chicken stock. This can happen if the simmering temperature is to high..
We served over rice.

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