4    tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1    onion, chopped
2    green peppers, chopped
2    red peppers, chopped
2    yellow peppers, chopped
2    carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1    pound mushrooms, sliced
1    teaspoon oregano
1    teaspoon basil
¼  teaspoon pepper

Heat oil in a large skillet over a medium heat.  Cook chicken until lightly browned ( 3 to 4 minutes per side).  Add vegetables and spices.  Sauté for 10 to 15 minutes longer.

2 medium shallots, minced
2 cloves garlic, minced
4  teaspoons chili powder
4  teaspoons smoked paprika or Hungarian paprika
2  teaspoons ground cinnamon
2  teaspoons oregano
1  teaspoon kosher salt
1 (4-pound) first-cut brisket
¼ cup red wine
1  cup chicken stock
1  14-ounce can diced tomatoes
¼  cup packed dark brown sugar
¼  cup cider vinegar

Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees.

Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.