Place a large dutch oven over high heat.
Add the olive oil and brown the chicken, in batches if necessary.
Reserve chicken to a platter and add the paprika, saffron, garlic, onion, poblanos, celery, chiles, thyme, allspice and clove.
Stir and cook for 5-7 minutes.
Add the wine, stock and tomatoes and bring to a simmer.
When simmering, add the chicken to the pot and stir to mix the dish together.
Cook at a simmer over medium low heat for about 1 hour.
Liquids should almost be evaporated by this point.
Season with salt and pepper.
Stir in the currants and add the capers, lime juice, parsley and cilantro.
Serve.