- 1-1/2-2 lbs. chicken thighs or other assorted parts
- 1/4 cup vinegar (prefer cane, used plain white since that's all I had)
- 4-6 plump cloves garlic, minced
- salt and freshly-ground pepper to taste
- 2 tbsp. cooking oil (I used peanut oil in this case)
- 2 small onions, chopped
- 1 14. oz. can tomatoes, drained and crushed
- 1 cup water - produces lots and lots of sauce (original recipe has 1 cup of water for 3-4 lbs. of chicken)
- 1 bay leaf
- 1 tbsp. paprika
Place the oil in a skillet or pot over medium heat. Add the tomatoes and onions, then saute till the former are mushy (4-7 minutes).
Drain the chicken, reserving the marinade, and add it to the pot. Saute, turning the chicken pieces now and then, till the meat colors slightly (5-10 minutes).
Add the reserved marinade, water, bay leaf and paprika to the pot. Bring to a boil, then simmer for at least 30 minutes, until chicken is tender.
Correct seasoning and serve over white rice.