In a bowl combine the juice of the oranges and limes, 1 garlic clove minced, oregano, onion powder, granulated garlic, paprika, adobo, salt and pepper
Pour the juice and spice mixture over the chicken and refrigerate for about 1 hour
Heat a large skillet with some vegetable oil and brown the chicken on all sides about 5 minutes per side, work in batches so you don't over crowd the pan
Remove the chicken from the skillet and add the onions, bell peppers, and remaining garlic to the skillet. Cook the veggies until they become translucent and season with salt and pepper
Add the dry white wine, tomato sauce, water, carrots, and potatoes
Add the chicken back to the skillet and cook for 1 hour over medium low heat or until the chicken and veggies are fully cooked through and most of the water is absorbed.
Check for seasoning and enjoy