Heat a 12-inch skillet; add oil. When heated, add green pepper, onion, garlic and jalapeno peppers. Sauté 6–7 minutes over medium heat. When crisp-tender, remove ingredients; set aside.
Add chicken and cook 4–5 minutes each side. Return vegetables to skillet. Add cumin, chili powder, orange juice, vinegar, oregano, salt and red hot pepper sauce. Cook 5 minutes. Add tomatoes, mushroom and parsley. Cook 5 minutes.
To serve, arrange chicken on platter garnished with cooked vegetables. Accompany with rice, green salad and Chianti wine.