Mexican Chicken - cooking recipe

Ingredients

1 whole chicken, cut into serving pieces
5 cloves garlic, whole
1 Tbsp. salt
1 tsp. pepper
olive oil
5 potatoes, peeled and cut into chunks
3/4 c. red wine vinegar
3 bay leaves
2 jalapeno peppers, sliced lengthwise
1 bunch fresh parsley
1 c. water

Preparation

Rub the chicken with some of the garlic, salt and pepper and refrigerate about 2 hours.
In a Dutch pot, heat oil, saute the chicken, lightly brown.
Remove the chicken, add the potatoes, lightly brown and remove and set aside.
Add the vinegar to the pot and bring to a boil, scraping up browned bits from the bottom of the pot.
Add the chicken, the potatoes and water.
Bring to a boil over high heat.
Add the rest of the garlic, jalapeno peppers, cilantro and parsley.
Cover and lower the heat until chicken is very tender.