Make the chicken: In a pot, place the chicken, onion, green pepper, carrot, and garlic. Add water to cover the chicken, add salt, pepper and cook over medium heat for about 30 minutes or until the chicken is cooked.
Measure and strain 1 cup of the liquid used to cook the chicken and set aside.
Remove the chicken from the pot, let cool, and shred with a fork or your hands.
Make the sofrito: In a large sauce pan, heat the oil over medium heat. Add garlic, onions, and red pepper. Cook about 5 to 7 minutes, or until tender.
Add the cooked and shredded chicken, reserved broth, tomato sauce, tomato paste, cumin, salt, pepper and capers.
Cover and cook on low for about 10 minutes, adding more broth and seasoning if needed, stirring occasionally. Serve warm.