Heat oil in an 8-qt. saucepan over medium-high. Remove chicken from marinade and pat dry using paper towels; reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8–10 minutes. Using tongs, transfer chicken to a plate and set aside. Add bell pepper and onion to pan and cook until soft, 6–8 minutes. Add wine; deglaze, stirring and scraping up browned bits from bottom of pan, and cook until reduced by half, 5–7 minutes. Return chicken to pan and add reserved marinade, the potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and ½ cup water and bring to a boil. Reduce heat to medium-low and cook, covered, until chicken and potatoes are tender, about 45 minutes. Stir in peas, spoon stew into bowls, and serve.