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Cuba Chicken Fricassee

• 1/2 cup sour orange juice
• 4 cloves garlic peeled and minced
• 1 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 4 lb chicken thighs, legs, and breasts skinned
• 1/3 cup vegetable oil
• 2 lrg onions peeled and chopped
• 1 lrg green bell pepper, cored and seeded chopped
• 1 cup tomato sauce
• 1 cup dry white wine
• 1/4 cup capers
• 1/2 cup stuffed green olives
• 1/2 cup raisins
• 1 lb potatoes peeled and cubed

Combine the sour orange juice, garlic, salt and pepper in a container suitable for marinating the chicken (i.e., non-metallic).
Add the chicken pieces to the marinade, cover and refrigerate 1 to 2 hours. Remove the chicken and blot it on paper towels.
Reserve the marinade. Warm the oil in a large Dutch oven over medium heat and brown the chicken pieces.
Do this in batches rather than overcrowd the pan.
Then return all the chicken to the pan.
Add onions and green pepper, sauteing with the chicken until onions are translucent, about 3 min.
Add reserved marinade, tomato sauce, wine, capers, olives, raisins, and potatoes.
Reduce heat to low, cover pan and simmer for 30 min.
Transfer chicken to a large serving dish and spoon the sauce over it.