This very tasty chicken stew has a complex flavor with sour, sweet, and salty notes. This is an adaptation of a recipe in Saveur magazine.
¼ cup fresh lime juice
¼ cup fresh orange juice
3 cloves garlic, peeled, and roughly smashed
1 (3.5-4 lb.) chicken, cut into serving pieces
1/3 cup olive oil
1 large green pepper, cored, seeded, and thinly sliced
1 large yellow onion, thinly sliced
1 cup dry white wine
1 lb. russet potato, peeled and cut in 1-inch cubes
1/3 cup pimento-stuffed olives, halved
2 Tbs. capers
¼ cup raisins
1 cup tomato sauce
1 cup frozen peas, defrosted
Salt and pepper to taste.
Put the lime juice, orange juice, garlic, chicken, and salt and pepper in a one gallon ziplock baggie. Squish out the air, and flip the baggie a few times to mix well. Marinade for an hour.
Drain the chicken, reserving the marinade, and dry with paper towels. Heat the olive oil in a large pot, and then saute the chicken in batches until browned. Reserve the chicken on a plate when browned. Add the green pepper, onion, and garlic from the marinade, and saute until soft. Add the wine, and deglaze the pan, scraping all the browned bits into solute. Cook until the wine is reduced by half. Add the potato, olives, capers, raisins, and tomato sauce. Stir well, bring to a boil, and then reduce to a simmer, cover and cook for about 45 minutes until the chicken and potatoes are fully cooked. Mix in the peas, and cook for about 5 minutes. Check for seasoning and serve.