• The night before, add the chicken pieces to a zipper bag or bowl. Pour in the sour orange Cuban mojo with the chicken and seal. Refrigerate at least a hour, overnight if you can.
  4 lbs Chicken, 1¼ cup Mojo Marinade
• Remove chicken from the bag of Cuban mojo, pat dry with paper towels, and season with salt and pepper.
• Heat the ½ the olive oil in a Dutch oven on medium high. Brown the chicken on all sides.
  ¼ cup Olive oil
• Remove the chicken when browned to a separate bowl. Save for later.
• Add the onions, green bell peppers, and garlic to the Dutch oven. Saute until fragrant.
  1 Onion, 1 large Green Bell Pepper, 6 cloves Garlic
• Add the olives, capers, bay leaves, oregano, and ground cumin. Stir on medium high for 1 minute.
  6 oz Manzanilla olives, 3 tablespoon Capers, ½ teaspoon Cumin, 2 Bay leaves, 1 teaspoon Oregano
• Add the tomato sauce, dry wine, chicken stock, salt, and pepper. Taste to adjust broth seasoning. Add the chicken and cubed potatoes to the cook pot.
  8 oz Tomato sauce, 8 oz Dry wine, 2 cup Chicken stock, 3 Potatoes, 1 teaspoon Sea Salt, ½ teaspoon Black Pepper
• Bring pot to a boil, then lower heat and simmer for 45 minutes in the Dutch oven, or 3 hours in a slow cooker on high (5 hours on low). Cook until chicken and potatoes are fork tender.

For the Homemade Mojo Marinade

• Mix all the mojo ingredients in a mason jar and store in the refrigerator until ready to use. You can also freeze it for later.