Season the chicken with salt, pepper, granulated garlic, granulated onion, oregano, and chili powder.
In a small bowl, combine the juice of the oranges, lemon, and limes, and stir in the minced garlic.
Pour the orange mixture all over the chicken, cover, and place in the fridge for a minimum of 2 hours.
After marinating, let the chicken come up to room temperature.
Preheat oven to 350 degrees F.
While the chicken comes to room temperature, heat a large skillet over medium-high heat with olive oil.
Add the onions, green, and red bell peppers and cook for 3-4 minutes.
Add the tomato sauce, water, granulated garlic, cumin, oregano, salt, pepper, bay leaves, and dry white wine.
Let the sauce come to a rapid boil, then reduce the heat to low and cook for 30 minutes.
Place the chicken in a baking dish, pour the sauce over the chicken, cover, and place it in the oven for 45 minutes.
Uncover the chicken and place it back in the oven for an additional 45 minutes or until the chicken is fully cooked through and the juices run clear.
Spoon out the grease from the sauce and pass the sauce through a sieve.
Serve the chicken on a platter and spoon over the sauce.
Garnish with cilantro if desired and enjoy!