• Making this delicious dish begins with marinating the chicken pieces first. To do that place your chicken in a bowl, season with salt, pepper and mix with garlic and sour orange juice until well coated. Cover and leave to marinate for a minimum of 2 hours for the best flavor.
• Once the meat is ready, heat up some oil in a large pan and fry the marinated chicken until seared and golden on all sides.
• Next, add in the chopped onion and pepper and sauté until the onion is soft and translucent.
• Then pour in the tomato puree, a splash of red wine, the bay leaves and 1/2 a cup of water. Bring to a boil then cover the pot and simmer for about 20 minutes, until the sauce thickens and the meat is cooked through.
• Meanwhile, peel and cut the potatoes into medium-sized cubes and throw them into the pot with the chicken towards the end of the cooking time. Continue simmering until the potatoes soften, but don't overcook them or they will break apart.
• Turn off the heat and allow the stew to cool slightly. Garnish with chopped fresh parsley if desired and serve the fresh Cuban-style chicken fricasé hot on a bed of white rice or with a delicious congrí.

Enjoy!