Chicken with Vinegar and Tomatoes
Heat the oil in a large frying pan over medium heat. Add the chicken in a single layer and cook, turning halfway through, until light golden, 10 to 12 minutes. Do not overcrowd the pan. If needed, brown the chicken in two batches. Remove the chicken and drain all but 1 tablespoon oil. Add the onions and cook until soft, 7 minutes. Add the vinegar and simmer until it has reduced by half, about 2 minutes.
In the meantime, in a blender, puree the ancho chile powder, oregano, thyme, cinnamon, cloves, allspice, garlic and tomatoes until smooth. Add to the pan and simmer 5 minutes. Reduce the heat to low, add the chicken, cover and simmer until the chicken can be easily skewered with a fork, 35 to 40 minutes. Remove the chicken from the pan and set aside covered loosely with foil. Increase the heat and simmer l the sauce until it has thickened, about 5 minutes. Season with salt and pepper.
To serve, place the chicken on a platter and spoon the sauce over the top.
1 tablespoon extra virgin olive oil
1 large chickens, about 3 ½ to 4 pounds, cut into 8 pieces
1 large yellow onion, minced
1/4 cup cider vinegar
2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
6 cloves garlic, minced
3 cups tomatoes, peeled, seeded and chopped, fresh or canned
Kosher salt and freshly ground black pepper