Fricase de pollo (Chicken Fricassee)

This recipe is a re-creation one of my favorite Spanish dishes from a little Cuban restaurant that used to be here in Orlando.  I miss their version of this dish.

Ingredients ~
2 tablespoons extra virgin olive oil
4 chicken breasts
2 sweet onions, sliced
3 bell peppers, sliced (green, red, yellow)
2 yukon gold potatoes, cubed
1 can or carton of crushed tomatoes
1/2 cup dry white wine
5 spanish olives with pimento, halved
2 medium bay leaves
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon black pepper
Salt to taste

Directions ~
In a large saute pan, heat 1 tablespoon of olive oil
Add chicken breasts
Cook until there is no pink in the middle
Remove from pan and set aside
Add chopped potatoes to pan
Cook until lightly brown but still a little firm

In a medium stockpot, heat 1 tablespoon of olive oil
Add bell peppers, onions and garlic
Saute until peppers and onions are beginning to soften
Add crushed tomatoes and white wine
Slice chicken breasts and add to pot
Add potatoes and spices
Simmer on low heat 45-60 minutes

Serve over yellow or white rice. . .yum!