Make marinade by putting all ingredients into a small blender such as a Nutribullet ©. Blend well until garlic is pureed and marinade is well emulsified. (or whisk well)
Wash and pat dry chicken pieces and place in a large plastic bag. Pour all of the marinade into the bag and seal tightly. Place in the refrigerator for at least 4 hours (we do this part the day before and marinade for 24 hours).
Make the Seasoning Blend. Whisk all ingredients until well combined. Store in a glass jar. We make a large amount of this to always have on hand.
Remove chicken from marinade and pat dry. It is important to make sure that the chicken is dry, or the oil will splatter.
Sprinkle ½ tsp. of the salt over the chicken.
Heat the olive oil in a large heavy bottom pan or pot (we love our cast iron or enamel coated cast iron).
Brown chicken 2 minutes per side. Remove chicken and set aside. Do this in small batches, so the temperature of oil does not fluctuate.
In the same pan/pot, sauté diced onion and green pepper until translucent.
Add garlic and cook for another 2 minutes.
Add ¾ cup of wine and simmer for about 5 minutes.
Add Spice Blend, cumin, olives, capers, salt, pepper, tomato sauce, water, and ½ c wine. Stir well.
Add chicken back to the pan/pot and simmer for 20 minutes.
Add potatoes. Simmer for another 25 minutes.
Add peas. Cook for 5 minutes.
Serve with rice. Buen Provecho!
