• 1 whole chicken, cut in pieces
  • 1/4 cup dry white wine
  • 1 can tomato sauce
  • 1 medium onion, sliced
  • 1/4 green pepper
  • 2 garlic cloves, minced
  • 1 bay leaf
  • dash of oregano
  • dash of cumin
  • Salt and pepper
  • 1/4 cup olive oil
  • 1/2 sour orange
  • 1 lb. potatoes, cut in small chunks
  • 1/4 cup Spanish olives
  • 1/4 cup capers


Rub the chicken with salt, pepper, oregano, sour orange, garlic.

In a medium size pan, add the oil until hot. Add the sliced onions until soft. Add the green pepper and the tomato sauce , and the cumin. Add the chicken and the bay leaf, and wine. When the wine evaporates, add the olives and capers. Cook for 10 mins. Add the potatoes, placing them on top of the chicken, and add a bit of salt to each individual piece of potato. Cover and leave in a low heat until the potatoes are soft. If the sauce is very liquidy you may turn up the heat until the sauce thickens.