1 whole Chicken (Cut into pieces) or 2 chicken breasts, 2 legs and 2 thighs
2 cups chicken broth
½ cup sour orange
1 cup dry white wine
1 lime juice
1 cup tomato sauce
4 tbsp olive oil
6 garlic cloves (minced)
2 large onions (chopped)
1 tbsp parsley (chopped)
1 tsp salt
1 tsp cumin
1 tsp fresh ground black pepper
3 bay leaves
1 green bell pepper (seeded and sliced)
5 medium potatoes (peeled, and cut into chunks)
½ cup stuffed green olives
Mix sour orange with garlic, salt and pepper in a plastic zipper bar. Add and season the chicken, refrigerate and let it rest and marinade for about 4 hours. Remove the chicken and reserve the marinade for later use. Place chicken pieces on a paper towel to remove excess liquid
In a Dutch oven, add olive oil and heat it on medium-high. Add the chicken pieces and brown them on both sides, just a little. Then, add onion and bell pepper, mix and sauté for about 2 minutes until onions are soft and translucent.
Add the reserved marinade and the rest of the ingredients (chicken broth, tomato sauce, lime juice, dry wine, parsley, cumin, bay leaves and potatoes), except the stuffed olives. Cover, and let it simmer on medium-low for about 40 minutes or until chicken is tender. In the last 5 minutes, remove the bay leaves and add the olives.
Transfer the chicken and potatoes into a serving bowl and add the sauce with a deep serving spoon.