1/2 c  Sour orange juice
Or mix sweet orange and lime
Juices
Half and half
4    Cloves garlic -- peeled and
Minced
1 1/2 ts Salt
1/2 ts Fresh ground black pepper
4 lb Chicken pieces -- skinned
1/3 c  Vegetable oil
2 lg Onions -- peel, chop
1 lg Green bell pepper --
Chopped
1 c  Tomato sauce
1 c  Dry white wine
1/4 c  Capers
1/2 c  Stuffed green olives
1/2 c  Raisins
1 lb Potatoes -- peeled and
Cubed

Combine the sour orange juice, garlic, salt and pepper in a container
suitable for marinating the chicken. Add the chicken pieces to the
marinade, cover and refrigerate 1 to 2 hours. Remove the chicken and blot
in 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 minutes. Add reserved marinade, tomato sauce, wine,
capers, olives, raisins, and potatoes. Reduce heat to low, cover pan and
simmer for 30 minutes. Transfer chicken to a large serving dish and spoon
the sauce over it.

“A Taste of Old Cuba” by Maria Josefa Lluria de OHiggins