Heat oil in a Dutch oven over mediumhigh heat. Sprinkle chicken with salt and pepper; add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
Add pepper stir-fry and next 5 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 22 minutes or until liquid is almost absorbed. Stir in capers and parsley. Cover and let stand 5 minutes.