Cuban-Style Chicken Stew from Soups and Stews by The Editors of Saveur

Ingredients

• 1 large white onion, thinly sliced
• 1 large green bell pepper, stemmed, seeded, and thinly sliced
• 1 3½–4-lb. chicken, quartered (backbone discarded or saved for stock)
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• Kosher salt and freshly ground black pepper, to taste
• ⅓ cup extra-virgin olive oil
• 1 cup dry white wine
• ½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tbsp. capers
• 1 lb. russet potatoes, peeled and cut into 1″ pieces
• 3 cloves garlic, lightly smashed
• 1 cup frozen peas, defrosted
• 1 8-oz. can tomato sauce
• ¼ cup raisins