There are so many options with this dish. It can be made ahead, stored in the fridge then gently warmed, it can be made into a burrito to go or enjoyed with the group of friends that just happens to stop by around dinner time. Just take note to go easy with the salt as the capers and olives generally add a good amount of salt. Have lots of ice cold Red Stripe on hand and you won't be disappointed. —thirschfeld
Place a large heavy bottomed pot over medium high heat. Add the peanut oil and swirl it around in the pan to coat the bottom. When the oil is hot add the chicken skin side down and brown it deeply on all sides. Adjust the heat as necessary to avoid scorching the oil.
Once the chicken is caramelized remove it to a plate. Add the onions, pepper and garlic to the pan. Sweat the vegetables until they just become tender then add the dried spices. Stir the spices into the vegetables and let them toast until they become fragrant. Add the tomato and a cup of water. Season the sauce with a pinch of salt and a few grinds of pepper reminding yourself that the olives and capers are salty so don't season with a heavy hand. Taste and make adjustments.
Add the chicken back to the broth and then bring the whole thing to a boil. Reduce the heat to a simmer. Cook until the chicken is just tender. If you plan to strip the meat from the bones remove it and place it on the same plate you used before. While it is cooling let the sauce reduce until it becomes unctuous.
Cook your rice according to the instructions on the bag or box or however it works best for you.
Add the pulled chicken (or chicken pieces) back to the reduced sauce. Add the olives, capers and any hot peppers your might want to add. Taste and add more salt if needed. Warm through and serve with rice.