Cuban Chicken

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (14.5 ounce) can diced tomatoes

1 (12 ounce) can chicken chunks, drained

½ cup chopped red bell pepper

½ cup raisins

½ cup stuffed green olives, sliced

1 tablespoon red wine vinegar

1 teaspoon ground oregano

¼ teaspoon ground cumin

2 bay leaves

Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.

Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.