Tangy Chicken Stew

• 2 lbs whole chickens, cut into serving pieces
• 1/4 cup vinegar
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Accent seasoning
• 1 onion, sliced
• 1 tomatoes, chopped
• 1 tablespoon paprika
• 1 bay leaf
• 1 cup water
• 3 tablespoons vegetable oil

1. Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes. Heat oil in a skillet over medium heat. Saute onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
2. Add reserved marinade, paprika, bay leaf and water. Bring to a boil. Reduce heat and let it simmer for 30 minutes or until chicken is tender. Adjust seasonings to your taste.
3. Remove from heat. Transfer to a serving dish and serve with white rice.

chickens, vinegar, garlic, salt, pepper, accent seasoning, onion, tomatoes, paprika, bay leaf, water, vegetable oil

Taken from www.food.com/recipe/tangy-chicken-stew-323209 (may not work)