In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breasts.
2 lb chicken pieces, 2 garlic cloves, 1 tsp salt and black pepper, ¼ cup sour orange juice
Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on a paper towel covered dishes as they are fried.
⅓ cup canola oil
Add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent.
1 large onion, ½ green bell pepper
Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
½ cup tomato sauce, ½ cup dry white wine, ½ lb potatoes, ½ cup Spanish olives, 2 tsp oregano, 1 tsp cumin, ¼ cup capers, 1 bay leave
When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice.