In a bowl, toss the chicken with all marinade ingredients. Cover and marinate for at least for 2 hours, or overnight, in the refrigerator.

When ready to cook, heat olive oil in a large dutch oven over medium high heat. Remove the chicken from marinade (reserve the marinade). Sear the chicken on both sides until golden brown. Remove to a plate.

Add onion and bell peppers to the same pot and sauté for 4-5 minutes. Add garlic and sauté for a minute.

Reduce heat to medium. Add the tomato sauce along with reserved marinade, cumin, oregano, paprika, salt, pepper and bay leaves. Cook for 5 minutes. Add white wine and green olives and cook for a couple of minutes.

Add in chicken stock and mix well. Place the chicken back in the sauce. Reduce to medium low, cover and cook for 15 minutes.

Add carrots, stir well, spoon the sauce over chicken, cover and cook for another 15 minutes.

Add potatoes. Cover and cook for another 30 minutes, or till potatoes are tender. For a thicker sauce, you can cook uncover and cook till desired consistency.

Garnish with cilantro and serve immediately.

Ingredients for the Marinade:

    6 bone-in, skinless chicken thighs (see note)
    ½ cup orange juice
    1 lime, juiced
    2 Tbsp olive oil
    ½ tsp salt
    ½ tsp pepper

Ingredients for the Fricassee:
    2 Tbsp olive oil
    1 medium yellow onion, diced
    1 red bell pepper, diced
    1 green bell pepper, diced
    4 garlic cloves, finely chopped
    8oz tomato sauce
    1 cup dry white wine
    2 bay leaves
    1 tsp cumin
    2 tsp oregano
    ½ tsp paprika
    salt to taste
    pepper to taste
    13-15 green olives
    1 cup chicken stock
    2 carrots, cut into smaller chunks
    5-6 baby potatoes, halved (or 2 large potatoes cut into chunks)

Note:
The same recipe can also be used with boneless thighs, drumsticks, or leg quarters.