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Ingredients

¼ cup vinegar 1 tablespoon chopped garlic 2 teaspoons paprika 8 skin-on chicken thighs, trimmed 1 tablespoon vegetable oil 3 large onions, diced 5 tomatoes, diced, or more to taste 2 bay leaves ½ teaspoon salt 2 tablespoons water, or as needed

Nutrition Info

360.6 calories carbohydrate: 19.1 g cholesterol: 113.2 mg fat: 16.4 g fiber: 4.6 g protein: 34.6 g saturatedFat: 4.1 g servingSize: - sodium: 399.7 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.
Heat oil in a large skillet over medium-high heat. Add onions, cook and stir until golden, about 5 minutes. Add chicken, discarding marinade, cook until browned, about 5 minutes per side.
Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes.

4 servings

This is a recipe from the region where I'm from in Brazil. It is good to eat on Sundays. In Portuguese it's called frango com caldinho.