Asado Chicken

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and saute until lightly browned. Add the onion and saute until translucent. Remove from the skillet and set aside.
Rub the chicken with the salt. To the same skillet over medium heat, add the remaining 1 tablespoon of oil and sauté the chicken until lightly browned, about 10 minutes. Set aside.
In a large saucepan, add the tomatoes, chili pepper, bay leaf, vinegar, and water and bring to a boil. Reduce heat to medium. Add the sauteed chicken, garlic, onion, paprika, pepper, and soy sauce and cook for 20 minutes, or until tender. Serve hot with steamed rice.

Ingredients
2 tablespoons oil
3 cloves garlic, crushed
1 onion, finely sliced
2 to 2 1/2 lbs (1 to 1.25 kg) bone-in chicken pieces (breast, thighs, and/or drumsticks)
1 teaspoon salt
2 tomatoes, sliced
1 finger-length green chili pepper, minced 1 bay leaf
3 tablespoons Filipino cane vinegar (or cider vinegar diluted with water)
1/2 cup (125 ml) water
1 tablespoon paprika
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce