Step 1

Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.

Step 2

Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.

Step 3

Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.

Step 4

To the same saucepan, add the onion and bell pepper and cook until they are soft.

Step 5

Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.

Step 6

Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.

Step 7

Stir in the olives before serving.