Fricasse DE Pollo(serves four)

This recipe is from Nita Villa pool a Cuban cook. Seems like a good winter time dish. It's draws flavor from a mix of olives and capers and sweetness or raisins. 1\4 cup fresh lime juice. 1\4 cup fresh orange juice. 3 cloves garlic, lightly smashed. 1 3.5-4.0 chicken, quartered(backbone discarded or saved for stocks.) Kosher salt and fresh black pepper to taste. 1/3 cup olive oil. 1 large green pepper, stemmed, seeded and thinly sliced. 1 large white onion, thinly sliced. 1 cup dry white wine. 1lb russet potatoes, peeled and cut into 1" pieces. 1\4 cup alacaparrado pepper(or 1\3 pimento stuffed olives and 2 TBSP capers. 1\4 cup raisins. 1-8oz can tomato sauce. 1cup frozen peas, defrosted. Toss lime and orange juices. Add garlic, chicken, salt and pepper in a bowl. Cover and chill several hours. Heat the oil in an 8qt sauce pan over medium high heat. Remove chicken from marinade. Pat dry using paper towels and reserve marinade. Working in batches cook chicken flipping once until browned. 8-10 minutes. Transfer chicken to tray. Add bell peppers, and onions and cook until soft. Add wine and cook scraping browned bits and reduce by half. Return chicken to pan and and add reserved marinade, potatoes, alacaparrado(or the substitute) raisins, tomato sauce, salt and pepper, and 1\2 cup water and bring to a boil. Reduce heat to medium low, cooked covered, until chicken and potatoes are tender about 1 hour. Stir in the peas before serving.