1
Preheat the oven to 400°F.
2
Heat an ovenproof skillet over high heat until it begins to smoke. Add the olive oil and swirl to coat the bottom of the pan. Sear the chicken 4 minutes on each side. Remove chicken from pan and set aside.
3
In the same pan, sauté the onion, bell peppers and ½ the sliced serrano over medium heat until the onion is translucent. Add garlic and sauté for 2 more minutes. Add stewed tomatoes, clam juice, water, tomato sauce and chicken.
4
Place skillet with chicken mixture into the preheated oven and cook until the internal temperature of the center of the thickest piece of chicken reaches 165°F, about 30 minutes. Always use a meat thermometer to determine the temperature.
5
After it is fully cooked, take chicken out of pan and set aside in clean dish. Transfer skillet to stovetop over medium-high heat, and cook until sauce is reduced by about 1/3. Add olives, capers, and salt and pepper to taste. Return the chicken to the skillet and remove from heat.
6
Divide into 4 servings, and drizzle each serving with some lime juice, an avocado fan, and one or two of the remaining serrano slices. Garnish with fresh cilantro.
